Follow these steps for perfect results
shrimp
shelled and deveined
olive oil
onion
chopped fine
parsley
chopped
saffron
salt
garlic
minced
beer
white rice
cooked
lemon & garlic seasoning
chicken tender
cut into small pieces
In a medium mixing bowl, combine garlic, lemon & garlic seasoning, saffron, salt, and pepper. Mix gently.
Heat olive oil in a pan over medium heat. Add chopped onion and cook until softened (4-5 minutes).
Add the contents of the mixing bowl to the pan and stir. Cook for another 1-2 minutes.
Pour in beer, bring to a boil, and reduce for 2 minutes over medium-high heat.
Add shrimp, chicken, and chopped parsley to the pan.
Cook over medium heat until the chicken and shrimp are cooked through.
Serve hot over cooked white rice.
Expert advice for the best results
Adjust the amount of saffron to your preference. A little goes a long way.
Serve with a side of crusty bread to soak up the sauce.
Everything you need to know before you start
15 minutes
Sauce can be made ahead and stored in the refrigerator.
Serve in a bowl garnished with fresh parsley and a lemon wedge.
Serve with a side salad.
Serve with roasted vegetables.
Pairs well with seafood and garlic.
Complements the flavors without overpowering.
Discover the story behind this recipe
Reflects the Portuguese influences on Mozambican cuisine.
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