Shrimp and pepper pot

Ingredients for 4 servings:

• 2 m.-large onion(s), red
• 2 cloves garlic
• 2 bell peppers, red
• 120 g paprika sausage (chorizo)
• 125 g rice (risotto rice)
• 150 ml dry white wine
• 1 tsp shrimp paste
• 1 can of saffron threads (0.1 g)
• 400 ml fish stock
• 500 ml vegetable stock
• 500 g king prawns, raw, peeled, deveined
• 3 sprigs parsley, flat
• some salt and pepper
• Cayenne pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with saffron and rice

Peel the onions and garlic. Cut the onions into wedges and the garlic into thin slices. Wash and trim the bell peppers, and cut into fine strips. Remove the skin from the chorizo ​​and finely dice it, then fry it in a pan without fat. Add the onions and garlic and sauté briefly. Add the rice and sauté until translucent, stirring occasionally. Deglaze with the wine. Add the shrimp paste and saffron threads. Pour in the stock and simmer over medium heat for about 20 minutes, stirring occasionally. Wash the shrimp, pat dry, and halve lengthwise. Add to the soup along with the bell pepper strips and simmer for about 5 minutes. Wash the parsley, pat dry, and roughly chop. Season the soup with salt and cayenne pepper and serve sprinkled with parsley.