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➠ Pilaf with squid in a pan

Pilaf with squid in a pan

451

Kitchen Eastern

Calorie content 124.9 kcal

Portions 4 port.

Cooking time 45 minutes

Proteins * 6.5 gr.

Fats * 6.6 gr.

Carbohydrates* 23.6 gr.

Content

One of the options for pilaf with squid, where we first prepare a “base” of rice and vegetables, and only then add the squid. Delicate seafood will stay soft as the cooking time is reduced to a minimum. Rice is best used long and parboiled is also good. The grains will not stick together during cooking and the pilaf will be crumbly.

Ingredients

White rice 1.5 tbsp. Squid 300 gr. Onion 1 PC. Carrot 1 PC. Garlic 1 - 2 teeth Ground black pepper taste Turmeric taste Salt taste Vegetable oil for frying

Cooking process

In a thick-walled frying pan with high sides, heat up such an amount of vegetable oil so that it covers the bottom with a layer of one and a half to two centimeters. We warm it up well - it is permissible to wait for even a slight haze. After such heating of the oil, we reduce the temperature of the stove to medium.

Peel the onions, rinse, dry and cut into small pieces. Pour the onion into hot oil and fry it for a couple of minutes, stirring continuously, until it becomes transparent and begins to be covered with a golden crust.

Peel the carrots from the upper skin, rinse, dry and cut into thin strips. Add the carrots to the fried onions and continue to fry everything together until the carrots are soft. Do not forget to stir all the time so that the vegetables are evenly fried and do not burn. The carrots should also begin to brown slightly.

Before washing the rice in several portions of water: the grains should be free of excess starch and become translucent. We place the washed cereal in a frying pan for frying, level it into a flat layer. Wash the chives, do not peel them and stick them in the rice. Add enough hot water to cover the rice by one and a half to two centimeters. Add salt, turmeric and black pepper to taste.

Do not close the pan with a lid and bring the liquid in the pilaf to a boil. We are waiting for it to evaporate from the surface. During this time, the liquid rice should become semi-cooked - soft on the outside and slightly hard on the inside.

At the same time, we prepare the squid: we rinse them well in running cool water, remove the top film. We pull out the inner transparent cartilage. Place the prepared carcasses in a bowl or saucepan and pour boiling water for three to four minutes.

After that, drain the water from the squid, and cut the carcasses into thin long strips.

In the meantime, the water from the rice has completely boiled away.

Put the chopped squid on pilaf in an even layer and cover the pan with a lid. We turn off the stove and leave the pilaf to reach readiness for ten to fifteen minutes.