- Heat oil in a paella pan or deep skillet at medium-high heat. Sauté shrimps and add salt and pepper to taste. Set aside.
- Using the same pan, sauté onion, garlic, tomato and paprika for 4 minutes. Add rice and mix so as to blend all seasonings. Add fish stock and cook at medium heat for 10 minutes.
- Lower heat to medium-low and cook for an additional 10–12 minutes, or until the rice is tender and has absorbed all the liquid.
- Serve on a tray, along with a separate tray of fish, shrimps, potatoes and carrots. Add aioli over rice.