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Espania rice pan

updated

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Ingredients for 4 servings:

  • 4 squid tubes, frozen
  • 150 g shrimps (Arctic sea shrimps)
  • 1 small zucchini
  • 1 medium-sized bell pepper(s)
  • 1 m.-sized onion(s)
  • 1 small can of corn
  • 4 m.-sized mushrooms
  • 2 cups rice
  • turmeric
  • salt and pepper
  • curry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Filling recipe for WW’lers

Cook the rice in water with 2 teaspoons of turmeric and salt until al dente. Meanwhile, clean all the vegetables, cut them into equal-sized pieces, and fry them in a pan without adding any fat. Slice the slowly thawed rice tubes into rings, add them to the vegetables, and fry for about 4 minutes. Then add the shrimp to the pan with the rice and season generously with the spices. All of these ingredients are filling and make a perfect, quick lunch without counting!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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