• 500 g rice
  • 500 g mussels in shells
  • 500 g large peeled shrimp
  • 1 onion
  • 5 cloves of garlic
  • 2 red bell peppers
  • 2 tbsp. l. ground paprika
  • 4 tbsp. l. canned tomato pulp
  • a pinch of saffron
  • 3 tbsp. l. olive oil
  • 1-1.5 l chicken broth
  • salt pepper
  • parsley
  • 2 lemons

Step 1
Wash the mussels with a brush, place in a saucepan with a little water and cook, covered, until the shells open. Discard any unopened shells. Peel and chop the onion and garlic. Wash the peppers and cut into small cubes, removing the core. Soak saffron in 1 tbsp. l. cold boiled water. Rinse the rice thoroughly.
Step 2
Heat a large skillet. Add 2 tbsp. l. oils, onions, garlic and bell peppers. Fry, stirring occasionally, for 4 minutes. Pour in the remaining oil, add ground paprika and rice. Stir quickly and cook for 2 minutes.
Step 3
Add tomato pulp and saffron to the pan along with the water in which it was soaked. Stir and simmer for 2 minutes.
Step 4
Pour in 1 liter of hot chicken broth, bring to a boil, reduce heat to medium and cook, uncovered, without stirring, 12 minutes, until all liquid is absorbed. Check the rice for doneness. If necessary, add another 0.5 cups (no more!) Of chicken stock and cook over medium heat until the rice is at the right condition.
Step 5
Add shrimp and mussels. Cover the pan with a large sheet of foil and cook for 4-5 minutes. Sprinkle pilaf with chopped parsley, put lemon wedges on top.

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