- white medium grain rice – 500 g
- sweet red pepper – 2 pcs.
- chicken broth – 1-1.5 l
- peeled mussels and shrimp cocktail – 500 g
- lemon, juice only – 2 pcs.
- garlic – 5 cloves
- large tomatoes – 6 pcs.
- peeled large shrimps – 500 g
- salt to taste
- olive oil – 3 tbsp. l.
- onion – 1 pc.
- ground paprika – 2 tbsp. l.
- saffron – a pinch
STEP-BY-STEP COOKING RECIPE
Peel and chop the onion and garlic for pilaf with shrimps and mussels. Wash the peppers, core them and cut into small cubes. Wash the tomatoes, scald with boiling water, peel and cut into cubes. Soak saffron in 1 tbsp. l. cold boiled water. Heat a large skillet. Add 2 tbsp. l. oils, onions, garlic and bell peppers. Fry over high heat, stirring occasionally, for 4 minutes. Add the remaining oil, ground paprika and rice. Stir quickly. Cook for 2 minutes.
Put prepared tomatoes and saffron in a frying pan along with the water in which it was soaked. Stir and simmer for 2 minutes. Pour in 1 liter of chicken broth, bring to a boil, reduce heat to medium and cook without a lid, without stirring, for 12 minutes, until all the 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.
Put the shrimps for pilaf from the packaging into a colander. Let them thaw completely. Add to pilaf and stir. Cover the pan with a sheet of foil and cook for 3 minutes. over medium heat.
Put the frozen seafood cocktail from the package in a colander or sieve and rinse carefully with warm running water. Leave not 15 minutes at room temperature.
Add seafood cocktail to skillet and cook for 3 more minutes. Remove pilaf from heat. Wash the parsley, dry, chop finely. Wash the lemons and cut into large wedges. Sprinkle parsley on the cooked shrimp and mussel pilaf. Serve with lemons.