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Pilaf with squid

0
1109
Kitchen Eastern
Calorie content 134.2 kcal
Portions 4 port.
Cooking time 35 minutes
Proteins * 7.3 gr.
Fats * 6.1 gr.
Carbohydrates* 26.3 gr.
* per 100 gr. product
Pilaf with squid
Content

If you are tired of meat pilaf, you can add variety and cook pilaf with seafood - squid. It is not entirely clear whether this dish will correspond to the name "pilaf", but according to the principle of preparation and the final result, it is very similar. It is important not to stew the tender squid, as it becomes tough in this case. Therefore, we pre-boil the rice until half cooked, fry the vegetables separately until fully cooked. Mix everything together with raw squid and cook for just a few minutes.

Ingredients

Cooking process

step 1 out of 6
Immediately put the rice to cook. We pre-wash the cereals in several portions of water until the grains become "semi-glass" in appearance, and the water comes out of the rice completely clean. We place the washed cereal in a saucepan, fill it with the indicated amount of water, add some salt and bring to a boil. From the moment of boiling, cook the rice for twelve to fifteen minutes until almost completely cooked. While the rice is boiling, peel the onions, rinse, dry and cut into thin half rings.
step 2 out of 6
Peel the carrots from the upper skin, rinse, dry and cut into thin strips or small cubes.
step 3 out of 6
We wash the squids well in running cool water, remove the top film with a knife. We pull out the inner transparent cartilage. Cut the prepared pulp into small oblong pieces.
step 4 out of 6
Heat a small amount of vegetable oil in a frying pan, heat it until hot. Pour onions into the heated oil and fry them over medium heat until translucent. Then add the carrots, stir and fry with stirring for another three to four minutes. The carrots should be noticeably softer.
step 5 out of 6
We spread the squid to the fried vegetables, mix, heat for two or three minutes until the seafood is hot.
step 6 out of 6
Then put the rice in the pan along with the water in which it was cooked. Add the seasoning for pilaf, black pepper and salt to taste. Stir and simmer over low heat for another three to five minutes. Let the finished pilaf brew a little - literally five to seven minutes - and serve.
Bon Appetit!

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