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Pilaf with shrimps and squid

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636
Kitchen Eastern
Calorie content 98.8 kcal
Portions 6 port.
Cooking time 55 minutes
Proteins * 7.9 gr.
Fats * 4.1 gr.
Carbohydrates* 15.1 gr.
* per 100 gr. product
Pilaf with shrimps and squid
Content

We offer to cook delicious pilaf with shrimps and squid. For a complete "company" of seafood, you can also add mussels. Such a dish can be prepared both at home on the stove and on the grill in the fresh air - and this is a great alternative to kebabs, by the way. Serve hot flavored pilaf - it is juicy and full-bodied. Additionally, we serve vegetables and herbs.

Ingredients

Cooking process

step 1 out of 8
In a cauldron or a thick-walled saucepan, 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. Dip the washed and dried chili pepper into the hot oil and fry it until golden brown - it will give its aroma and part of the piquancy. Stir so as not to burn. When the pepper turns brown, remove it from the cauldron and discard it - you won't need it anymore.
step 2 out of 8
Peel the onions, rinse, dry and cut into small pieces. Peel the carrots from the upper skin, rinse, dry and cut into thin strips or small cubes. Pour the onion into the cauldron immediately, fry it for a couple of minutes, stirring, until it becomes transparent. Then add the carrots and continue to fry everything together until the carrots are soft - another four to five minutes. The carrots should begin to brown slightly.
step 3 out of 8
It's the turn of seafood: first, add the washed and dried mussels, mix. Then we spread the peeled shrimps, mix, heat for one or two minutes.
step 4 out of 8
Then put the squid peeled, washed and cut into thin pieces into the cauldron. Stir, add salt to taste, turmeric for color, cumin and suneli hops for aroma, barberry for sourness. Seafood should release liquid - bring it to a boil.
step 5 out of 8
We pre-wash the rice in several portions of water until the grains become translucent and the water comes out of the rice completely clean. We place the washed cereal in a cauldron for seafood, immersing it partially in the broth. Flatten the rice into a flat layer. Three heads of garlic between the palms so that the upper husk is removed. We do not divide into slices. We wash the garlic and set it in rice.
step 6 out of 8
Add enough hot water to cover the rice by one and a half to two centimeters. Add salt if necessary. We close the cauldron with a lid and cook pilaf for twenty to twenty five minutes. During this time, the liquid should be absorbed into the rice, and the cereal itself should become soft.
step 7 out of 8
Remove the lid from the cauldron, gently stir the pilaf with a spatula. My bell peppers, we clean them of the stalk and seeds. Cut the pulp into strips.We spread the pieces of pepper on the surface of the pilaf. Wash the greens, dry them and chop finely with a knife. Sprinkle pilaf with herbs.
step 8 out of 8
We lay out the finished pilaf on portioned plates and serve hot with fresh vegetables.
Bon Appetit!

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