1. In a small bowl, combine 120ml broth with 0.1g saffron threads. Let steep for 10 minutes. 2. Heat 5ml olive oil in a large skillet over medium heat. 3. Add 50g diced onion and cook until translucent, about 3 minutes. 4. Add 3g minced garlic and cook for 30 seconds. 5. Add 50g diced bell pepper and cook for 2 minutes. 6. Add 50g diced tomato, 2g paprika, and 1g turmeric. Cook for 2 minutes. 7. Add 50g pearl barley and stir to coat with the vegetable mixture. 8. Pour in the saffron-infused broth. Bring to a boil, then reduce heat to low. 9. Cover and simmer for 30-35 minutes, until barley is almost tender and most of the liquid is absorbed. 10. Season 85g shrimp with a pinch each of salt and pepper. Add to the skillet along with 30g peas. 11. Cover and cook for another 5 minutes, until shrimp are pink and opaque. 12. Remove from heat and let stand, covered, for 5 minutes. 13. Serve garnished with 5g chopped parsley and 10g lemon wedge.