Mediterranean Shrimp and Rice Skillet with Olives

Dear one, here comes a Mediterranean rice skillet with juicy shrimp, green olives and a hint of garlic. Enjoy it cozily, you'll see, it smells all the way into the hallway!

By Charly · 2 servings · 40 minutes

Ingredients

• 250 g Raw shelled shrimp
• 150 g Round-grain rice
• 500 ml Water
• 1 Stück Onion
• 2 Stück Garlic clove
• 1 Stück Red bell pepper
• 3 EL Olive oil
• 200 g Passata
• 1 TL Sweet paprika powder
• 1 Prise Saffron
• 100 g Frozen peas
• 50 g Green olives, pitted
• 0.5 Stück Lemon
• 0.5 Bund Parsley
• Salt
• Pepper

Method

1. Peel the onion and garlic and finely dice both, it already smells wonderful.
2. Halve the bell pepper, remove the seeds and cut it into small cubes.
3. Heat the olive oil in a large pan over medium heat and sauté the onion, garlic and bell pepper for about 5 minutes.
4. Stir in the paprika powder, add the passata and let everything simmer gently for 3 minutes.
5. Add the rice, stir it well and pour in the water with the pinch of saffron and some salt.
6. Let everything simmer over low heat for about 15 minutes without stirring constantly, until the rice is nearly cooked.
7. Add the peas and olives and place the shrimp on top.
8. Cover the pan and cook everything for another 5 minutes, until the shrimp are pink and juicy.
9. Finely chop the parsley and squeeze the lemon half.
10. Season with salt and pepper, sprinkle the parsley and lemon juice over it and serve warm.