A true paella requires time and several ingredients; this deconstructed version is ready in 20 minutes and uses just five ingredients. We swap expensive saffron for turmeric to achieve the classic yellow color, and bloom the spice in hot oil before sautéeing the other ingredients. We stick to fresh shrimp as the main protein (many paellas include several kinds of shellfish and other meats). You could also use chicken thighs cut into bite-size pieces—brown these in the pan before adding the bell pepper and remaining ingredients. Serve with a salad of mixed greens, sliced green olives, cucumber, parsley, and tomato.