200Grams of shallots
1red hot peppers (chilli peppers)
300Grams of vine tomatoes
1Fennel bulb (250 g)
1¼Liters of poultry broth
1Jar of saffron (0.1 g; saffron threads)
3Tbsp olive oil
400Gram Kritharaki (Greek rice-shaped noodles; alternatively vermicelli or fork spaghetti)
100Milliliters of wormwood (dry wormwood or broth with a squeeze of lemon juice)
Pepper (freshly ground pepper)
250Gram salsiccia (Italian fennel sausage or coarse sausage)
8thKing prawns (thawed, head and tail; frozen)
250TK-Frutti di Mare (defrosted)
150Grams of frozen peas
2Tbsp lemon juice
1.Peel and finely dice shallots, press on the garlic and remove the skin. Halve the peppers lengthways, remove the seeds, rinse and finely dice the pulp. Rinse the tomatoes, remove the stem and roughly dice the pulp. Clean and rinse the fennel bulb and cut into 1 cm cubes.
2.Heat the chicken stock in a saucepan. Finely pound the saffron threads in a mortar, stir together 5 tbsp hot broth and the saffron. Set aside the saffron broth.
3.Heat 2 tablespoons of olive oil in a very large pan or saucepan. Fry shallots and fennel cubes in it for about 5 minutes. Add the pasta, whole cloves of garlic, hot peppers and the bay leaf and fry for about 1 minute.
4.Then add the diced tomatoes, pour in the wormwood or stock and let the liquid boil down almost completely. Pour in the hot broth (without saffron) and season with salt and pepper. Cook the pasta over a low heat for about 25–30 minutes, stirring occasionally.
5.Cut the salsiccia into slices about 1 cm thick. Heat the remaining oil in a large pan, first fry the sausage slices in it until crispy (not too long, otherwise the slices will get hard) and remove.
6.In the meantime, rinse the king prawns, pat dry and fry in the pan for about 3 minutes, season with salt and pepper. Pat the thawed seafood dry.
Stir sausage slices,