To make the rice, add the water into a saucepan, season generously with sea salt, and heat it with a high heat

In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute

Once the water comes to a boil in the saucepan, add in the rice, give it a mix, then place a lid on the pan and lower to a low heat

While the rice is cooking, make the saffron shrimp, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped onion and garlic, mix continuously, after 6 to 8 minutes and the onions are translucent, add in the paprika, ground turmeric, ground ginger, ground cinnamon, saffron, chopped cilantro, and season with sea salt & black pepper, mix together, then add in the broth and turn it up to a high heat, mix together and then simmer

In the meantime, add the shrimp over some paper towles, all in a single layer, pat completely dry, then season with sea salt & black pepper just on one side

After simmering the broth for 5 minutes, add the shrimp into the pan, mix together, then place the shrimp in a single layer, just as best as you can, then place a lid on the pan and lower to a low-medium heat

While the shrimp are cooking move back to the rice, after 15 to 18 minutes and the water has been absorbed and the rice is cooked through (check package instructions on the rice you are using), remove the lid and the pan from the heat, using a fork, gently fluff the rice, then transfer into serving dishes

After simmering the shrimp for 3 to 4 minutes and they're just cooked through, remove the lid and the pan from the heat

Add some of the shrimp mixture over the rice, squeeze some fresh lemon juice over the shrimp and sprinkle with chopped cilantro, enjoy!