Balsamic vinegar adds just a dash of tartness to these sweet kebabs, best enjoyed with fruit, ice-cr...
200g saffron rice
1 tsp crushed garlic
Handful of sliced
Handful spanish onion
Handful diced tomato
One half soft shell crab
White wine to deglaze
Get pan hot, throw in garlic and chorizo and begin to caramelize.
Once caramelized deglaze with wine, throw in prawns, scallops and onion.
Once cooked throw in rice and heat through.
To serve, garnish with diced tomato, soft shell crab and parsley.