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Pilaf with seafood in a cauldron

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993
Kitchen Eastern
Calorie content 148.4 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 5.6 g
Fats * 7.2 gr.
Carbohydrates* 25.8 g
* per 100 gr. product
Pilaf with seafood in a cauldron
Content

This pilaf has direct Mediterranean roots and immediately conjures up thoughts of paella. However, there are more vegetables in the composition, and the cooking technology is still slightly different. Ideally, of course, you need to use fresh seafood, but in our conditions this is problematic. Therefore, we take frozen ones - it comes out a little less aromatic, but everything is also delicious! Rice should be crumbly, so we pay attention to the long-grain variety or parboiled rice.

Ingredients

Cooking process

step 1 out of 8
Pour olive oil into the cauldron and heat it well. Pre-defrost the frozen seafood mixture in the refrigerator. We must drain the water released in the process so that it does not get into the cauldron and does not start actively "shooting".
step 2 out of 8
We spread the prepared seafood in a cauldron and fry them for three to four minutes with stirring. The task at this stage is to warm up the seafood well so that it becomes evenly hot. We spread the fried seafood from the cauldron on a separate plate.
step 3 out of 8
Peel the onions, wash, dry and cut into small pieces. Peel the carrots from the upper skin, rinse, dry and cut into thin cubes.
step 4 out of 8
Put onions in the oil remaining after seafood in a cauldron first, fry it until transparent.
step 5 out of 8
Then we lay the prepared carrots, mix and continue to fry for another four to five minutes, so that the carrot pieces begin to brown a little. Pour green peas (fresh or frozen), finely chopped chives into the vegetable mixture, add salt and pour in white wine. Stir, bring to a boil. Then we spread the fried seafood, mix.
step 6 out of 8
Beforehand, wash the rice thoroughly in several portions of water to remove excess starch from the grains. We place the washed cereals in a cauldron with vegetables and seafood, level it into a flat layer. The groats should be covered with liquid about one and a half centimeters. Therefore, add hot water additionally. Add salt to taste.
step 7 out of 8
We close the cauldron with a lid, bring the contents to a boil and reduce the heat to medium. We cook pilaf fifteen to twenty, after which we turn off the stove.
step 8 out of 8
Then open the lid, sprinkle the pilaf with ground black pepper, stir, close the cauldron and leave the pilaf to reach readiness with the stove off for another ten minutes. We lay out the finished dish on portioned plates, sprinkle with chopped fresh herbs. Serve hot.
Bon Appetit!

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