MATERIALS

6 large ARTICHOKES

3 cups of rice for pilaf

200 gr. SHRIMP

1 can MUSSELS

1 / 2 tsp. teaspoon saffron

Salt and pepper

1 cube vegetable

1 medium onion, chopped

little oil


RECIPE

Starting such a wonderful RECIPE SHRIMP with boiling the shells in salted water (count exactly 6 cups) until you get bright pink.

Remove from the pan to drain, clean them up and keep warm. Do not throw the broth to the boil, but keep it in place there to boil rice.

Peel the artichokes from the hard outer leaves with a spoon, remove the fuzzy center. If the artichokes are frozen, the thaw and boil in salted water until soft enough.

The same goes with the fresh. The strain and keep aside hot. In a deep, heavy pot, heat oil and saute the chopped onion and rice.

Once rice is translucent, pour 6 cups of water to boil the SHRIMP. Add the mussels, the saffron, salt, pepper, and die.

Once RICE drink all the juice and started to make holes in several places, it is ready.

Put a dish of rice with seafood ARTICHOKES.

Enjoy!