Cut peppers in half lengthwise, remove seeds, rinse and cut into thin strips. Peel shallots and garlic clove, chop both finely. Dice bacon.
Heat oil in a large frying pan. Sauté peppers, shallots, bacon and garlic in it. Add long grain rice, fry briefly. Add stock, saffron, a little salt, pepper and juice of one lemon. Cook long grain rice in approx.
10 min at medium heat with closed lid.
Rinse tomatoes, cut into quarters, remove seeds and chop. Clean spring onions, rinse and cut diagonally into rolls. Rinse and dry the crayfish tails.
4. just before the end of cooking time, add everything to the long grain rice and heat in about 3 minutes. Serve crayfish tails long grain rice frying pan with lemon wedges.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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