Shrimp and rice pans

Ingredients

Directions

1. 1

   Put rice in 1/2 l boiling salted water. Add saffron, cover and allow to swell for 18-20 minutes at low heat

2. 2

   Onions peel and cut into slices. Remove the shrimps from their shells, except for the tail ends. Remove the black intestine. Wash the prawns and pat them dry. Clean the chilli pepper, cut lengthwise and remove the seeds. Wash and chop the chilli. Clean, wash, quarter and seed the tomatoes. Finely dice the flesh

3. 3

   Heat the oil in a large frying pan. Fry the onions and prawns for 3-4 minutes while turning. Season with salt, chilli and lemon juice. Add rice, peas and tomatoes, heat up and season again with salt and pepper

4. 4

   Arrange everything possibly in four pans. Garnish as you like