Firstly boil the kettle. In a non-stick frying or shallow pan with a lid, fry the peppers and chili in the oil over a high heat for 3 mins.
Stir in the paprika, rice and chopped tomatoes with 500ml boiling water, cover, then cook over a medium heat for 12 mins. Add the saffron and garlic infused oil.
Uncover, then stir – the rice should be almost tender. Stir in the shrimp, with a splash more water if the rice is looking dry, then add the herbs and cook for another min until the shrimp are just pink and rice tender.