Rice with prawns and creamy saffron sauce

Description

This dish combines fragrant rice, seafood with vegetables and creamy sauce with a delicate aroma of saffron is a great idea for a special dinner...

Ingredients

Figure

200 g
Shrimp

150 g
Squid

150 g
Bow white

1 piece
Pepper

30 g
Carrots

30 g
The Apium graveolens Dulce

1 piece
Cherry tomatoes

10 piece
Salt
The mixture of peppers
Butter

30 g
Olive oil
Parsley
Cilantro
Green onions
Dill
Saffron

0.1 g
Broth

150 ml
Cream

200 ml
Dry white wine

50 ml
Butter

50 g
Salt
Pepper white
Red onion

1 piece

Cooking

Boil the rice until ready in salted water.

While cooking the rice, prepare vegetables: onions, peppers, carrots, celery - small dice. Cherry tomatoes mode into 4 parts.

In the pan pour a little olive oil and add butter. Sauté the vegetables starting with the carrots, when it becomes soft, add to it the onions, celery and peppers and cook until soft (about 3-5 minutes).

Then add vegetables to the rice, cherry tomatoes, squid and shrimp. Cook about 5 minutes.

At the end of cooking salt, pepper and add finely chopped greens.

Prepare the sauce: heat the cream. Some cream to mold and breed them in the saffron, leave to be adjusted for 10-15 minutes.

Finely chop the onion and fry it in butter until soft. To the onions add the white wine and vegetable broth. Give the broth a little to evaporate, add the cream, salt, pepper and cook 5 minutes on low heat.

Sauce to punch in a blender, RUB through a sieve, pour back into the pan and stew in it the shrimp (to decorate) for 5 minutes. During this time, our sauce is finally ready and shrimp soaked delicate flavor of saffron.

Assemble the dish: in the center of the plate put the rice with the serving ring, put on top of the prawns poached in saffron sauce and pour around sauce. Decorate the dish to your liking.

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