Shrimp and saffron pilaf

With EVO Oil, Seafood, Vegetables,

Shrimp and saffron pilaf

Serves4 servings
Cooks In5' preparation | 15' cooking
DifficultyEasy Peasy


  • ¼ cup extra-virgin olive oil
  • 12 shelled prawns
  • 1 clove of garlic
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 yellow red pepper, diced
  • 2 cups long grain pilaf rice
  • 2 tomatoes, chopped
  • 2 tbsp. fresh parsley, chopped
  • 4 cups water
  • 2 pinches of saffron powder or 3 threads
  • Salt, freshly ground pepper


  1. Heat the olive oil in a deep skillet and sauté the onion, garlic and peppers for 3-4 minutes.
  2. Careful they do not begin to turn brown.
  3. Add the rice and stir until shiny.
  4. Finish with the tomatoes and water.
  5. Season to taste, lower heat, partially cover and simmer for 10 -12 minutes on a low heat, until the rice begins to soften.
  6. Stir in the shrimp, parsley, and saffron, and simmer for a further 5 minutes.


  • Never discard the heads or shells of shrimp or crayfish because they can be used to prepare a delicious stock that will enrich all your dishes: on a high heat, saute the shells and heads with olive oil. Pour some wine and wait until the alcohol evaporates before adding our favorite herbs. Cover with water and simmer for 45 minutes. Pass the stock through fine gauze, squeezing all the delicious juice out of the heads. Store for 2 days in the refrigerator.