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- 500 gr
tailed shrimp
- 2
red peppers, finely chopped
- 2
onions, finely chopped
-
a
bunch of scallions, finely chopped
- 3
garlic cloves, finely chopped
- 1 cup
peas
- 4 Tbsp olive
oil
- 3-4 cups broth (preferably
shrimp or seafood)
- 1 Tbsp saffron
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2 cups long
grain rice
-
salt and ground pepper
Stir
fry vegetables in olive
oil in a paellera or wok.
Add shrimps, then rice and
finally broth which has already been seasoned.
When the rice is “al dente”, cover
it with foil paper and bring heat
down to its minimum.
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