Colourful saffron rice pan

Name: Colourful saffron rice pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 12 Shrimps (approx. 40 g each); 1 collar Spring onions; 2 large red peppers; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 250 g Long grain rice; 100 ml dry white wine; 1 glass (400 ml) Asiafond; 1 little box Saffron threads; 7-10 Tbsp Cumin; 1 collar Chives; 7-10 Tbsp Lemon or lime slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
12 Shrimps (approx. 40 g each)
1 collar Spring onions
2 large red peppers
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
250 g Long grain rice
100 ml dry white wine
1 glass (400 ml) Asiafond
1 little box Saffron threads
7-10 Tbsp Cumin
1 collar Chives
7-10 Tbsp Lemon or lime slices

Directions

1
Peel the garlic and press it through a garlic press. Peel the shrimps, except for the tail, from their shells, wash and pat dry. Clean, wash and cut the spring onions into rings. Clean and wash the peppers. Cut out small aquatic animals as desired or cut the pepper into small pieces.
2
Heat 2 tablespoons of oil. Fry the garlic and prawns for about 3 minutes while turning. Season with salt, pepper and a few drops of lemon juice. Add spring onions, fry for another 2 minutes, remove. Heat the remaining oil in the frying fat. Sauté peppers and rice in it. Deglaze with wine, stock and 300 ml water. Season with salt, saffron and cumin. Let it swell for about 20 minutes. Add prawns and spring onions with garlic and warm up.
3
Deglaze with wine, stock and 300 ml water. Season with salt, saffron and cumin. Let it swell for about 20 minutes. Add prawns and spring onions with garlic and warm up. Put some chives aside for garnishing. Cut the remaining chives into small rolls and sprinkle over the pan. Serve garnished with lime or lemon slices and chives