In a 12-inch skillet over medium heat, add olive oil and saute the shrimp, sliced bell pepper, sliced red onion, and minced garlic in olive oil for about 5 minutes or until shrimp is pink.
Pour in tomatoes with juice, chicken broth, smoked paprika, granulated garlic, granulated sugar, onion powder, black pepper, salt, wine and saffron; bring to a simmer, stirring frequently. Simmer for 15-minutes or until liquid is reduced by half.
Stir in 2 cups of the cooked rice and reduce heat to low. Stir well to mix. Cook for an aadditional 5 minutes.
Serve hot with a little olive oil drizzled over the top.