Roughly chop <quantity>2</quantity> tomatoes

Roughly chop <quantity>1</quantity> large unpeeled onion

Roughly chop <quantity>¼</quantity> of a small unpeeled cabotia pumpkin

Roughly chop <quantity>2</quantity> unpeeled carrots

Drizzle extra virgin olive oil to taste on a skillet over medium heat and add the chopped onion, carrots, and pumpkin

Toast all sides of the vegetables until deep golden brown

Add the chopped tomatoes and quickly toast them until they start to soften

Stir the vegetables and turn the heat down to low. Add <quantity>2<unit>L</unit></quantity> of water. Cover and simmer for 1h to extract the flavors

Medium dice <quantity>1</quantity> medium tomato

Trim, deseed, and medium dice <quantity>½</quantity> red bell pepper

Trim, deseed, and medium dice <quantity>½</quantity> yellow bell pepper

Halve and trim <quantity>½</quantity> onion. Peel and medium dice it

Trim and medium dice <quantity>100<unit>g</unit></quantity> of cured pancetta

Add the pancetta, onion and bell peppers to a skillet over medium-high heat. Sautée until everything starts to soften

Add the tomato and sauté until golden brown

Add <quantity>1<unit>tsp</unit></quantity> of hot paprika and stir

Transfer the vegetables to a blender and add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil. Blend on maximum speed until it forms a paste, and adjust the texture with more olive oil if necessary. The sofrito is ready

Strain the stock into another container. The roasted vegetables stock is ready

Remove the core and small dice <quantity>2</quantity> tomatoes

Season <quantity>6</quantity> cleaned large shrimps with the head and tail still on with extra virgin olive oil and salt to taste

Sear both side of the shrimps in a hot skillet over high heat

Cover the skillet, turn the heat to low and let the shrimps cook through. Remove from the heat and reserve

Add <quantity>2<unit>tbsp</unit></quantity> of the Sofrito to the same skillet over low heat. Stir until browned

Add <quantity>1<unit>cup</unit></quantity> of white rice and stir

Add <quantity>2<unit>cups</unit></quantity> of the Roasted Vegetables Stock and stir. Bring to a boil and cook for 20m until the stock is absorbed and the rice is cooked through

Add <quantity>¼<unit>cup</unit></quantity> of soy sauce and stir

Add the juice from <quantity>½</quantity> a lime and chopped coriander and parsley to taste

Add ½ of the diced tomatoes and stir to combine

Add the seared shrimps and cover the skillet so they warm up

Plate the rice and garnish with the other ½ of the diced tomatoes. Top with the shrimps

Garnish with parsley leaves and olive oil to taste. The shrimp rice is ready

Enjoy!