Ingredients

• 3 tablespoons vegetable oil
• 1/2 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 teaspoon saffron threads
• Salt
• 1 1/2 cups rice
• 3 cups water
• 1 cup tomatoes, peeled, seeded and diced
• 1 1/2 teaspoons cayenne pepper
• 1/2 cup cracked green olives
• 1 pound medium shrimp
• 1 tablespoon finely chopped preserved lemons
• Freshly ground black pepper
• 1/2 cup toasted slivered almonds, for garnish
• Chopped parsley, for garnish

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Instructions

1. In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.;