Saffron Rice with Vegetables and Shrimp

Ingredients

• 100 g basmati rice
• 1 pinch saffron
• 200 ml vegetable broth
• 100 g mushrooms
• 100 g Sugar snap peas
• 2 Spring Onions
• 2 carrots
• 1 red bell pepper
• 1 tbsp chopped herbs
• 1 garlic clove (chopped)
• 1 tbsp oil
• Salt
• freshly ground pepper
• 6 shrimp (prepped)

Instructions

1. 1.

   Cook rice with saffron in the broth, starting with 200 ml.

2. 2.

   Wash and trim vegetables; slice into strips. Halve mushrooms by size. Add carrots after about 10 minutes of cooking the rice. Adjust consistency by adding more broth if needed. Add remaining vegetables about 10 minutes later. Simmer until bite‑firm, about another 10 minutes. Season with salt and pepper.

3. 3.

   Sauté garlic with shrimp in not too hot oil, season with salt and pepper, and serve on a paella pan.