• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
• Scrub or peel the turnip; cut the turnip crosswise into ½-inch-thick slices.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. Wipe out the pot.

In the same pot used for the shrimp, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, and turnip, season with salt and pepper, and cook, stirring occasionally, until the vegetables are starting to soften, 2 to 3 minutes. Add the tomato sauce base, paprika, and 1½ cups [2½ cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are tender and the sauce is thickened slightly, 6 to 8 minutes. Remove from the heat, stir in the shrimp, and season to taste with salt and pepper.
While the zarzuela cooks, prepare the picada and lemon.

• Finely chop the almonds.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Strip the parsley leaves from the stems; finely chop the leaves.
• Cut the lemon into wedges for garnish.

In a small bowl, stir together the almonds, garlic, parsley, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

Transfer the shrimp zarzuela to individual bowls, top with the picada, and serve with the lemon wedges.