Heat the olive oil and sauté the peppers, cut into strips, for 5 minutes until soft. Remove the vegetables. In the same oil, fry the meat until light brown. Extinguish with clear soup or possibly water, season and braise for about 1/2 hour. Add the vegetables repeatedly. Refine with sherry. For the long grain rice, bring water with salt to a boil, add the long grain rice, simmer on low heat for 15 minutes. Then season with saffron.
Arrange the long-grain rice in a heated baking dish, evenly distribute the pieces of meat with the vegetables on top.
(Feisst/Rueegg: “Grossmutters Mittelmeerküche – Kochen wie im Urlaub”, Albert-Müller-Verlags-Ag)
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