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Cooking
Step 1
Pour boiling water over the tomatoes, remove the skin and seeds, finely chop the flesh. Chop celery and garlic. Cut red onions into feathers. Slice half of the green and red chili peppers into circles. Coarsely chop the parsley.
Step 2
Peel the shrimp from the shell, remove the intestinal vein by cutting the back lengthwise. Remove the "beard" from the shelled mussels.
Step 3
In a large saucepan, sauté onion, celery and garlic in olive oil, 5 minutes. Add shrimp and mussels, fry 2 minutes. Pour in 200 ml of dry white wine, evaporate by half.
Step 4
Add tomatoes, chili, butter and some ground saffron. Salt and pepper, cook over low heat for 5-7 minutes. Add chopped parsley and serve.
Ingredients
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