Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Vegetable oil

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 1 tablespoon 15ml Minced garlic

  4. 1 teaspoon 5ml Saffron threads Salt - to taste

  5. 1 1/2 cups 240g / 8 1/2oz Rice

  6. 3 cups 711ml Water

  7. 1 cup 62g / 2 1/5oz Diced peeled seeded tomatoes

  8. 1 1/2 teaspoons 7 1/2ml Cayenne pepper

  9. 1/2 cup 118ml Cracked green olives

  10. 1 lb 454g / 16oz Medium shrimp

  11. 1 tablespoon 15ml Finely-chopped preserved lemons Freshly-ground black pepper - to taste

  12. 1/2 cup 46g / 1.6oz Toasted slivered almonds - for garnish Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley. This recipe yields 4 servings.


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