Saffron Rice with Shrimp

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 2 Spring Onions
• 4 tbsp olive oil
• 250 g long grain rice
• 200 ml dry white wine
• 500 ml vegetable broth
• 1 tsp saffron (ground)
• Salt
• Pepper (freshly ground)
• 8 large shrimp
• 1 red chili pepper
• 2 tbsp lemon juice
• Cajun seasoning
• lemon slices for garnish

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Wash, trim, and slice the spring onions into thin rings. In a hot pot, sauté all together in 2 tbsp oil for about 2 minutes until translucent, stirring constantly. Add the rice and stir briefly. Deglaze with wine and broth, then stir in saffron. Season with salt and pepper, cover, and simmer gently for about 20 minutes, stirring occasionally and adding more broth if needed.

2. 2.

   Rinse the shrimp and pat dry. Wash, halve, trim, and slice the chili into thin strips. In a hot pan, cook the shrimp and chili in the remaining oil for 2-3 minutes. Season with salt and drizzle with lemon juice.

3. 3.

   Season the rice with Cajun seasoning, salt, and pepper, then transfer to a bowl. Arrange the shrimp on top and garnish with lemon slices before serving.