Shrimps ahoy! Make a 30-minute seafood meal

1. Warm the stock with the saffron. Put the butter or oil in a large, deep skillet over medium-high heat. When the butter melts or the oil is hot, add the onion and bell pepper and cook, stirring occasionally, until the onion turns translucent, about 5 minutes.

2. Stir in the garlic and the rice, sprinkle everything with salt and pepper, turn the heat to medium, and stir until the rice is glossy, completely coated with oil or butter, and starting to color lightly, about 5 minutes. Add the tomato, allspice, bay leaves, peas and stock; stir, adjust the heat so that the liquid boils steadily but not violently, and cover.

3. Cook for about 15 minutes, or until most of the liquid is absorbed. Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner) and let rest for another 15 to 30 minutes. Check the seasoning, garnish, and serve with lemon wedges.

1. Put the greens in a bowl and toss them with oil, vinegar, a pinch of salt and some pepper. Toss and taste. Correct seasoning and serve immediately.