PARSLEY OIL
3 tbsp of chopped parsley
1 chopped chili
5 tbsp olive oil
Place all the ingredients and a pinch of salt in a small bowl. Using a pestle, smash everything together.
RICE
3 tbsp olive oil
1 chopped onion
2 tsp sweet paprika
½ tsp smoked paprika
4 garlic cloves, cut
1 cup of Madeira or Marsala
2 ½ cups of rice
1.5 liters of chicken broth
1 tsp of saffron
The peels of an orange
Sauté the onion in the oil for 10 minutes. Add the spices and garlic. Add the Madeira or Marsala and boil for 3 minutes until the liquid has reduced by half. Add the rice and cook, stirring constantly, 2 minutes, until hot and shiny. Add the chicken broth, saffron, orange peel and ¾ tsp of salt and stir gently so that the rice is even in the pan.
Simmer for 20 minutes until the rice is cooked through.
THE VEGETABLES
1 lb green beans, blanched
2 small zucchini, sliced
2 green peppers, sliced
1/2 lb cherry tomatoes
2 lemons cut into wedges
5 spring onions, cut in 3 and quartered lengthwise
2 lb of whole or peeled shrimp
Grill the beans on the BBQ (or in a saucepan) with a little olive oil and a pinch of salt for 1 minute until they begin to blacken. Remove them and place them in a bowl. Repeat with the zucchini for 3-4 minutes.
Do the same for the peppers, then the tomatoes for 2 minutes until they start to char.
Spring onions for 30 seconds on the grill. Lemons can be put on the heat for 30 seconds on each side.
Finally grill the shrimp for a minute on each side.
Pour rice onto a dish. Put a selection of vegetables, cover with rice, gradually building the layers and finishing with the shrimp.
Finally add the lemon quarters and sprinkle with parsley oil. Serve immediately.