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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

  5. Salt - to taste

  6. 1 1/2 cups 240g / 8 1/2oz Rice

  7. 3 cups 711ml Water

  8. 1 cup 62g / 2 1/5oz Diced peeled seeded tomatoes

  9. 1 1/2 teaspoons 7 1/2ml Cayenne pepper

  10. 1/2 cup 118ml Cracked green olives

  11. 1 lb 454g / 16oz Medium shrimp

  12. 1 tablespoon 15ml Finely-chopped preserved lemons

  13. Freshly-ground black pepper - to taste

  14. 1/2 cup 46g / 1.6oz Toasted slivered almonds - for garnish

  15. Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

  7. This recipe yields 4 servings.

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