In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, saut?ing until softened, about 5 minutes.

Stir in the minced garlic and paprika, cooking for an additional minute until fragrant.

Add the rinsed rice to the skillet, stirring to coat with the oil and vegetables.

Pour in the chicken broth, season with salt and black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.

While the rice is cooking, in another pan, add the shrimp and cook over medium-high heat for about 3-4 minutes, or until they turn pink and opaque.

Once the rice is done, fluff it with a fork and gently fold in the cooked shrimp.

Garnish with chopped parsley before serving.