Pilaf with seafood

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make pilaf with seafood? Prepare all the necessary ingredients according to the list. To prepare pilaf, you can use shrimp, mussels, squid or octopus. This time I have a frozen cocktail. Drain the seafood in a colander and run under running cold water to remove the ice crust. Leave on a wide plate until completely thawed. Read how to choose the right rice for pilaf in a separate article, link at the end of the recipe.

2. STEP 2

   

   Peel the carrots and onions. Rinse and dry the vegetables. Cut the carrots into cubes, and the onion into thin half rings or small cubes.

3. STEP 3

   

   Heat a little vegetable oil in a cauldron or thick-bottomed saucepan. Place the onion in the cauldron and cook, stirring, for a couple of minutes. You will learn which oil to choose for frying by reading an article on this topic. Link at the end of this recipe.

4. STEP 4

   

   Add carrots to the onion. Fry everything together over high heat for about 5 minutes. Don't forget to stir everything periodically so that nothing burns.

5. STEP 5

   

   Add a sea cocktail to the cauldron. Cook for a couple of minutes on high flame.

6. STEP 6

   

   Salt everything to taste, pepper and add your favorite seasonings. A ready-made mixture for fish is perfect. I also used 0.5 tsp. turmeric. Keep in mind that turmeric gives the pilaf its rich color.

7. STEP 7

   

   Rinse the rice several times until the water is clean. Add it to the cauldron and mix everything lightly.

8. STEP 8

   

   Fill the contents of the cauldron with hot water. How much water should I take? For one serving of rice I take one and a half to two servings of water. For example, I used one and a half glasses of liquid per glass of cereal. Make sure that the rice is covered by 1-1.5 fingers of water. Cover the cauldron with a lid and simmer the rice and seafood over low heat until fully cooked. It took me about 15-17 minutes.

9. STEP 9

   

   Mix the finished pilaf with seafood in the cauldron again. When serving, offer each person a plate of finely chopped greens and ground black pepper.