pilaf with seafood It is generally accepted that cooking pilaf isthe top of culinary excellence. Indeed, professional cooks know thousands of secrets of how to make the most delicious dish from rice. And the main one is not even the choice of the right ingredients, but the process of working with them, so to speak, technology. And generally it is not necessary to cook rice with meat. Pilaf with seafood can be no less delicious than the traditional option. Do you want to learn how to make rice crumbly, and do not turn seafood into rubber? Then choose any recipe described below, and all of you will definitely get it!

Pilaf with seafood cocktail, vegetables and green peas

This pilaf is easy to prepare, but when servingIt has a very beautiful view, because it includes various color combinations. Its rich aroma and taste is due to celery, parsley, garlic and spices. Such an unusual combination of rice, green peas, traditional vegetables and unusual additional ingredients make this recipe very interesting and worthy to spend time on its development. Moreover, the necessary products are in every store. Ingredients:

  • Basmati rice - 200 grams
  • seafood cocktail - 300 grams
  • carrots - 1 piece
  • onion - 1 piece
  • green peas (fresh or frozen) - 100 grams
  • celery root - 50 grams
  • parsley root - 50 grams
  • garlic head - 1 piece
  • salt - to taste
  • black pepper - to taste
  • nutmeg - to taste
  • olive oil - 50 milliliters

Cooking method: Do not rush to get a seafood cocktail from the freezer. This recipe makes it possible to do without preliminary defrosting, since in the future full-value heat treatment of these ingredients is envisaged. All vegetables, except garlic, clean and wash. Carrots, onions, celery roots and parsley are cut into small identical cubes. Garlic is simply divided into denticles, removing only the upper layer of the husk. In a deep frying pan or cauldron, burn olive oil. It is in the good heating of fat and is the first secret of how to prepare a delicious friable pilaf with seafood, and not to cook rice porridge with octopuses and mussels. Therefore, take your time and wait for a light white smoke to appear in the frying pan over the oil. In this case, you will hear a signal to action - a characteristic crackle. This means that it's time to quickly spread the vegetable cut into a container with butter and fry it well, remembering to stir it, so that none of the components burnt. At the same time, you need to add cloves of garlic. Once the onion is soft and clear, sprinkle with green peas. Fry the frying pan and continue to simmer its contents on low heat until cooked. It is best to orientate on the consistency of peas - it should become very soft and resemble canned, so pay attention to its color when buying or just to try. If the taste of the vegetable is sweet and pleasant, and the color is tender green, then it is young. Of course, buying frozen peas, it remains to rely solely on the conscience of the manufacturer, because inside the package you will not glance. When all the vegetables are ready, they will need to be seasoned, seasoned with pepper and nutmeg to taste. Do not forget to remove the garlic, it is no longer needed. After that, you can get seafood from the freezer. If they have a lot of ice, then just for a few seconds, immerse them in hot water. In case of freezing it is not necessary. Lay the seafood in a pan with vegetables, cover and simmer for 10-12 minutes. At this stage, many housewives make one mistake, pouring water as well. Do not do this, otherwise your zirvak will be unsaturated and virgin, which will not have a positive effect on the taste characteristics of the future pilau. In a separate saucepan, cook the rice. With seafood, it's the Basmati variety that perfectly matches. It has its own flavor, and its grains are long and even. This oriental pilau is prepared exclusively from such cereals. And to make the rice crumbly, take note of another culinary secret. If you are cooking 1 cup of rice, then you need about a half to two times more water for this. Neglecting such a proportion, you will not get the result that is required. Therefore, pour in the pan the necessary amount of cold water, salt it and put 1 tablespoon of butter. Rinse rice thoroughly, it is better to do it several times. When the water boils, pour it into a saucepan and simmer for minimum 20 minutes. When the specified time has elapsed, transfer the rice into a pan with a zirvak from vegetables and seafood, stir and steamed there for no more than 5 minutes. That's all, pilaf with a cocktail of seafood is ready. You can serve it both hot and cold. It will be equally delicious, aromatic and, importantly, easy for the body, and the recipe itself will surely take a worthy place in your culinary collection. pilaf from seafood

Pilaf with seafood and ginger

This pilaf is completely different from the one described above. It can catch Japanese notes. Firstly, it uses not long-grain, but round rice. Secondly, as a seasoning is a powder of ginger - traditional Japanese spice. By the way, you can also use pickled ginger, only to serve it as an additional ingredient in a separate dish. As you can see, the recipe allows you to experiment a little and choose the option that you like more. Ingredients:

  • Round grain rice - 200 grams
  • seafood: scallop, white fish meat, squid, mussels and shrimp - 700 grams
  • carrots - 2 pieces
  • onion - 2 pieces
  • ginger powder - 1 teaspoon
  • sunflower oil refined - 30 milliliters
  • salt - to taste

Cooking method: Rinse rice under running water several times and let it get wet while you are preparing the remaining ingredients for pilaf. Vegetables peel, cut the carrot into strips, finely chop the onions. Seafood defrost, rinse and dry. In Kazan, pour in the sunflower oil and let it glow, then put the seafood there. When you feel a characteristic sour smell, sprinkle everything with ginger powder, and it will disappear. Fry seafood better on medium heat. As soon as the liquid emitted by them evaporates, add onions and cook until transparent for 5-7 minutes. Now put the carrots, fry. Cover the container with a lid and simmer its contents for another 10-14 minutes. Make sure that the liquid that all the ingredients have allocated during the preparation covers them. Otherwise, add a little boiling water. Do not forget to salt everything. After the specified time, place the previously rejected rice in the cauldron and gently fill it with water by the thickness of two fingers. Try to keep the layers from mixing. Blade the hole in the croup, letting the liquid penetrate to the vegetables and seafood. Add salt again to taste, and fire make the maximum. When the pilaf begins to boil, reduce the temperature, cover the lid with a lid, and at the edges, so that the steam does not come out, put a towel wrapped in a tourniquet. Cook the dish for 50 minutes. Then turn the stove off and let it brew for another 10 minutes. In principle, nothing terrible will happen if you hold the pilaf on fire for a while. The recipe allows this - the main thing is that nothing burns out. After the specified time, open the lid, mix the contents of the cauldron and place the pilaf on a large plate. All you can serve a dish! pilaf of seafood recipe

Pilaf with seafood in Spanish, or paella

As mentioned above, the combination of rice andSeafood can not be called a classic pilaf, but such a recipe is very popular in Europe. The Spaniards came up with their name for the dish - paella. In addition to traditional ingredients, they add to it another sausage or chicken. It turns out more satisfying. But if you want to cook a light and healthy dish, then limit yourself to vegetables and seafood. Ingredients:

  • Round rice - 1 glass
  • seafood (shrimp, cuttlefish, oysters, squid, octopus) - 200 grams
  • onion - 1 piece
  • kidney beans - 100 grams
  • tomato (large and ripe) - 1 piece
  • pepper bulgarian red - 1 piece
  • broth chicken - 200 milliliters
  • olive oil - 2 tablespoons
  • 1 tsp turmeric
  • salt, pepper black ground - to taste

Cooking method: If you use frozen seafood, get them out of the refrigerator beforehand, let them thaw, wash and dry. Rinse the rice thoroughly. The purer it will be, the higher the chances of getting a friable pilau as a result. After washing, pour the rice cake with warm water and leave to soak for an hour. Onion peel and cut into thin half rings. With a tomato, remove the peel. To do this, lower it into boiling water for half a minute, and then cover it with cold water. Then make a cross-cut at the top and see how easily you can remove the cuticle. Pepper and wash it off the seeds. Chop the vegetables into small cubes. At the green beans, remove the tips, and cut the remaining parts into pieces not more than 1 centimeter in length. Take a deep frying pan with thick walls, pour olive oil into it and fry in it half-rings of onions until they become transparent and soft. When this happens, add the remaining vegetables and cook them for 5 minutes over medium heat. Now put the seafood in the pan, stir and simmer under the lid until ready. Please note that if they contain squid, then the cooking time should not exceed 3-4 minutes. And if you decide to do without them, you can extinguish all the minutes 5 or even 7. At the end of the process, add salt, spices, enter chicken broth and water (150-200 milliliters), mix everything thoroughly and allow to boil. After that, it's time to spread the rice into the pan, from which, of course, it is necessary to pre-drain the water. Cover the future paella with a lid, reduce the heat to a minimum and cook it for 30 minutes. After the specified time, remove the frying pan from the stove and wrap it with a blanket for 10 minutes. This will allow the rice to absorb the remaining liquid, and the spices - to fully reveal all their flavors. how to cook pilaf with seafood

Chinese pilaf with shrimps

Fans of proper nutrition and diversediets will surely love this simple recipe from the Middle Kingdom, because it contains quite a few calories. He will also like people who observe posts, because in so-called "fish days" the dish will make a significant difference in a fairly meager diet. By the way, to taste this dish resembles a paella, only the taste has a different - sweet and mild. Ingredients:

  • uncooked shrimps - 150 grams
  • rice round boiled - 1 glass
  • pepper bulgarian red - 1 piece
  • onion - 1 piece
  • dill - 12 branches
  • soy sauce - to taste
  • sunflower oil refined - 2 tablespoons
  • salt - to taste

Cooking method: As you can see, the number of ingredients is small, about 2 servings. If you want to cook more Chinese pilaf, then just increase the proportions. This dish can also be eaten cold. Now let's move on to the very process of preparing it. Peel the onions, remove the seeds from the Bulgarian pepper. Vegetables along with dill, rinse under running water, dry and finely chop. Shrimp a little in the boiling water, catch as soon as they come up, and remove the shells from them. In the frying pan pour the vegetable oil, preheat and fry the onions with the shrimps, then lay them on a separate plate. So, you have already prepared three whole components: rice, which is cooked well in advance, onion and seafood. Follow behind the pepper. It also needs to be fried in oil, so that the consistency of the slices becomes soft. Once this happens, return the onion and shrimp to the pan, add rice, pour soy sauce and salt, if necessary. Mix all ingredients thoroughly and put out under the lid for 3 minutes, no longer. As you can see, everything is simple, fast and, most importantly, very useful. Bon Appetit!

Plov in Japanese, or sufido tahan

In Japan, there are many recipes of plovseafood. As a rule, in them all the ingredients are prepared separately, and they are mixed at the very last stage, almost before serving to the table. If you like Japanese cuisine, then this recipe can be appreciated. Pilaf is very unusual, fragrant and tasty. Ingredients:

  • rice for sushi boiled - 500 grams
  • seafood cocktail - 500 grams
  • onion (required white) - 1/2 pcs.
  • Bulgarian red pepper - 1 piece
  • carrots - 1 piece
  • pepper bulgarian yellow - 1 pc.
  • onion green - 10 feathers
  • Salt, ground pepper - to taste
  • sesame oil

Cooking method: So, the recipe provides for the use of ready-made rice. Boil all the seafood you have in the water. Onion and carrots peel and cut into small cubes. Send them to a frying pan with warmed sesame oil, fry until golden. Peel the Bulgarian pepper from the seeds, cut into small squares and also send to onions and carrots. Then transfer the boiled seafood. Continue to simmer for 5 minutes, and then pour the beaten egg. After the specified time, add salt, season with pepper and combine with rice. Cook for another 5 minutes, then pour soy sauce and sprinkle finely chopped green onions. Plov in Japanese is ready. As you can see, the recipe is simple and accessible to almost everyone. Despite this, the dish turns out very tasty. In its usefulness, it is also not to be doubted. Plov can be called without exaggeration the most popular dish in many countries of the East and Asia. The local residents proudly say that almost every village, from a large city to a provincial village, has its own recipe for cooking this dish. Still, because it is served both as a daily meal, and on a festive table. By the way, pilaf is eaten by almost all segments of the population: both poor and rich. It serves as a uniting element for people who consider this dish to be their national food. Plov and Europeans are fond of it, especially its light version, where sea products are used instead of meat. Try to cook it and make sure it's tasty and simple.

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