Wash and dry produce.

Halve tomatoes. Peel and mince garlic. Quarter lemon. Roughly chop parsley.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Stir rice, marinara, half the garlic, half the paprika (you’ll use the rest later), and half the turmeric (all the turmeric for 4 servings) into pan; cook until fragrant, 30-60 seconds.

Stir in 3 cups water (6 cups for 4), stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. TIP: For a nice crust, cook rice undisturbed. Add a splash more water if liquid evaporates before rice is fully cooked.

While rice cooks, in a small bowl, combine mayonnaise, a squeeze of lemon (juice from half a lemon for 4 servings), and a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt, and pepper.

When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add tomatoes and cook, undisturbed, for 1-2 minutes, until lightly charred.

Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat.

Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli. Sprinkle with chopped parsley and serve with lemon wedges on the side. TIP: Serve directly from pan for a family-style paella experience.