Summary

Ingredients

• 1 tablespoon tomato paste
• 300 g peas
• 250 g shrimp
• 200 g rice
• 400 g chicken breast fillet (s) or veal
• 1 g saffron
• 2 tablespoon flour
• salt and pepper
• 3 tablespoon oil
• 600 ml vegetable stock
• 300 g tomato (s)
• 400 g zucchini
• 1 clove garlic
• Cayenne pepper

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Instructions

1. Cut the meat into fine strips and turn in salted flour.
2. Heat the oil, briefly fry the meat in it, pepper, remove from the pan and keep warm. Leave the frying fat in the pan. Braise the rice in the frying fat. Finely chop the clove of garlic and add to the rice with tomato paste. Pour in the stock, stir in the saffron and cover and let the rice soak for 30 minutes.
3. Cut the zucchini into fine strips, add to the rice with the peas and cook for 5 minutes. Scald tomatoes, peel and core, cut into fine wedges, add to rice and steam for 3 minutes. Fold in the meat and shrimp and cook for another 3 minutes. Season the rice pan with cayenne pepper, salt and pepper.