Saffron Rice With Shrimp

• 3 cups fish or chicken stock
• 1 pinch saffron
• 2 tbsp olive oil
• 2 None onions, coarsely chopped
• 7 oz long grain rice, such as basmati
• 1 None red pepper, cut into strips
• 2 cloves garlic, chopped
• 1 lb raw shrimp, peeled, deveined, tails intact
• 4.5 oz frozen peas
• 3 tbsp fresh cilantro leaves, chopped
• None None lemon wedges, to serve

1. Heat stock and saffron over low until just simmering. Set aside for 5 mins, to infuse. Set aside and cover to keep warm.
2. Heat oil in a large, deep frying pan over medium heat. Cook onions for 5 mins, until softened. Add rice, red pepper and garlic. Cook for 5 mins, stirring until well coated. Add hot saffron stock. Bring to a boil, stirring constantly. Reduce heat and simmer gently, covered, for 10 mins, until rice is almost cooked.
3. Add shrimp and peas, pressing gently into rice. Cook for 12 mins, covered, until rice is tender. Remove from heat and let stand, covered, for 5 mins, until shrimp are just cooked. Add 1 1/2 tbsp cilantro and stir to combine.
4. Serve with lemon wedges and remaining cilantro.

fish, saffron, olive oil, onions, long grain rice, red pepper, garlic, shrimp, frozen peas, cilantro, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27874 (may not work)