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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

- 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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copyright by

Terry Olier

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