Sautéed Saffron rice with green asparagus and shrimps
Rate this recipe!
| Preparation Time | 30 minutes |
| Cooking Time | 20 minutes |
| Servings |
persons
|
Ingredients
- 150 g De Tacchi Vialone Nano rice
- 1 handful Green asparagus About a dozen
- 200 g Shrimps
- 1 sachet Saffron powder
- Extra virgin olive oil
- Salt and pepper
Ingredients
|
Rate this recipe!
|
Instructions
- Remove the hard base from the asparagus, peel them with a potato peeler or gently with a small knife proceeding vertically from top to bottom, removing the filamentous green part, but leaving the tips intact. Wash them well and cut them into pieces of about 3-4 cm. Cook them in plenty of boiling water for 5 minutes, then remove them from water and let them cool. It is important not to throw the water away, but save it instead for cooking the rice.
- Boil again the water used for the asparagus. When boiling, add some salt and the rice. Calculate about a dozen minutes for its cooking (it is good to keep it "al dente", because it will be then sautéed in then pan).
- Separately blanch the shrimps in boiling water for about a minute and then clean them from the heads and shells, also removing the black wicker. Then rinse them under running water.
- Heat a spoon of oil in a non-sticking large pan or better in a wok. When the oil is hot, add the asparagus and stir-fry them for at least 5 minutes. Then add the shrimps in the same pan or wok and stir-fry them until they have turned pink. It is important not to overcook them otherwise they will become hard to chew. Season with salt if needed and add some pepper.
- Remove both asparagus and shrimps from the pan (or wok) and keep them warm. You will then use the same wok and the same oil to stir-fry the rice.
- When it is ready, drain the rice, and stir-fry it in the same wok previously used for the asparagus and shrimps. Add the saffron powder and some more oil if needed. Keep mixing well until the rice gets the typical yellow color of saffron.
- Serve by placing the rice in bowls first and then arranging the asparagus and shrimps on top.
Share this Recipe
