King Prawns with Tomato Confit and Saffron Rice

1. tomato confit: caramelize sugar in a small amount of fat until the melted sugar takes on a light color. Pour in the strained tomatoes and let them bubble. Add balsamic vinegar (to taste), salt and freshly ground pepper to taste. If you like it spicy, simmer chili peppers. Before serving, mix in finely chopped basil leaves.

2. saffron rice: for each cup of long-grain rice, bring 1 1/2 cups of water to a boil with a tiny bit of salt, allow saffron (of choice) to dissolve in it, add long-grain rice (preferably long-grain) and finish simmering for about 15-20 min over mild heat. Loosen with a fork before serving.

3. crayfish tails: In the meantime, remove any intestines from the crayfish tails. Heat good quality olive oil in a frying pan and fry the crab tails in it on both sides (takes about 5-6 min).

Finally, add chopped garlic and fry until lightly browned. Season with salt and pepper, maybe a tiny bit of chopped basil or parsley.

Serve the crayfish tails with long grain rice and tomato confit, best served with a dry Rheinriesling Grüner or Kabinett Veltliner Kabinett.

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