What we call pilaf with seafood, in fact, plov is not, but is a fragrant rice with seafood. Nevertheless, starting from the technology of cooking all known pilaf, we decided to introduce you to the analog recipes of this dish all over the world. So let's learn how to cook pilaf with seafood.
Recipe for pilaf from seafood
Ingredients:
- rice - 2 items;
- seafood cocktail - 500 g;
- broth from seafood - 1 - 1,5 l;
- Bulgarian pepper - 2 pieces;
- tomatoes - 3-4 pieces;
- onions - 1 pc .;
- ground paprika - 2 tbsp. spoons;
- garlic - to taste;
- parsley - to taste;
- salt - to taste;
- olive oil.
Preparation
First of all, let's take care of the vegetables: we peel the Bulgarian pepper from the core and cut it into cubes. Onions cut into half rings, blanched tomatoes, remove peel and cut into large cubes.
Frying pan, along with olive oil and fry cooked vegetables on it for about 4 minutes. Next, the pan is grated garlic, paprika and pre-washed rice. We cook all together for about 2 minutes.
Next, we send tomatoes to the frying pan and stew for a couple of minutes, then pour in the broth and bring it to a boil. As soon as the liquid boils, the fire is diminished and cooked with pilaf until all the liquid is absorbed.
The mixture of seafood is thawed and quickly fried in a pan. Add the seafood to the pilaf and cook all together for another 2-3 minutes. Before serving, sprinkle the pilau with chopped herbs and savor with a small amount of lemon juice.
Pilaf with seafood can be prepared in the same way in a multivark using the "Kasha" mode, or "Pilaf".
Pilaf with seafood in Japanese - Ebi Tahan
Ingredients:
- rice - 1 item;
- a mixture of seafood - 150 g;
- carrots - 1/2 pcs .;
- Bulgarian pepper - 1/2 pcs .;
- green onion -1 bunch;
- sake - 10 g;
- soy sauce - 1 tbsp. a spoon;
- cherry tomatoes - 2-3 pcs.
Preparation
Carrots and Bulgarian peppers cut into strips and fry in vegetable oil until half cooked. The mixture of seafood is thawed and pawned to vegetables, fry all together for a couple of minutes. To the contents of the frying pan add the pre-boiled rice. In this dish, you should use a classic round rice for sushi.
We fill the dish with sake and soy sauce, fry for a couple of minutes and serve, decorating with greens.
Spanish pilaf with seafood - paella
Ingredients:
- sausage chorizo - 170 g;
- pancetta - 110 g;
- garlic-2 cloves;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- leaves of thyme - 1 tbsp. a spoon;
- rice - 2 items;
- paprika - 1 teaspoon;
- dry white wine - 125 ml;
- Chicken broth - 1.2 liters;
- chicken thighs - 8 pcs .;
- a mixture of seafood (mussels, shrimp, squid) - 500 g;
- green peas - 110 g;
- tomatoes - 4 pieces;
- olive oil;
- garlic -1 head;
- parsley;
- salt pepper.
Preparation
Pour a generous portion of olive oil into a pan and fry on it chopped sausages chorizo and pancetta until crisp. Next, add the garlic, chopped onions and peppers, cook until the vegetables are soft. Next to the frying pan goes
The ready paella is served immediately right in the pan (at the bottom of the dish the most valuable component of the pilaf appears - the delicious rice crust), sprinkle with chopped parsley and garnish with a slice of lemon.