300glarge shrimps without shells, preferably fresh shrimps, but they can also be cooked
50mldry white wine
3garlic cloves pressed through
1chili pepper no seeds, finely chopped
0.5bunch of parsley finely chopped
1small leek finely chopped
2garlic cloves crushed
spices: salt, pepper, a pinch of turmeric, 1/2 teaspoon of paprika powder
approx. 600 ml of vegetable stock
1/3cupgrated Parmesan cheese
butter, olive oil
1cloveof garlic crushed
2tablespoonsof chopped parsley
spices: half a teaspoon of cumin and ground coriander and hot pepper
1tablespoonof tagine paste
Sposób wykonania / Instructions:
Heat the oil, add garlic, chili and shrimp. Fry for 1 minute on each side, add white wine, salt, pepper and parsley. Fry for 2 minutes. Transfer the shrimp to a plate
Pour an extra tablespoon of olive oil into the pan after frying the shrimp and fry the leek. Then add raw rice. Fry, stirring with a wooden spoon for about 1-2 minutes. Pour wine and evaporate. Add turmeric and paprika powder.
Pour half a glass of hot stock and cook rice uncovered, to absorb most of the liquid. Then pour in another portion of the stock and cook as before. Repeat until the rice is cooked al dente (about 17 minutes). Season with salt and pepper.
Add shrimps, mix and set aside from the heat, add half of Parmesan cheese and a tablespoon of butter, mix, cover and wait about 2 minutes.
Drain lentils and chickpeas from water. Add a tablespoon of olive oil, a grated clove of garlic, parsley, spices, paste tagine, salt and pepper, and mix. Add diced cherry tomatoes. Simmer in a frying pan for about 10 minutes.
Heat the oven to 200 degrees Place the mushrooms skin down on a baking tray lined with paper. Season with salt, pepper and drizzle with oil. Line out the lentil and mushroom chickpeas filling. Bake for about 20 minutes.