Pilaf is one of the oldest and most popular dishes. There are a great many pilaf recipes, they all differ to some extent from each other, but the basic principle remains the same: it is a combination of rice, vegetables, meat or seafood in one dish. It is worth noting that pilaf with fish, shrimps and squid is no worse than the usual pilaf with lamb: try to cook it and you will see that it is really so!
It is necessary
- - one cup of rice;
- - 12-16 pcs. fresh frozen tiger (black) headless shrimp;
- - carcass of fresh frozen unpeeled squid;
- - 4 pieces of tuna fillet ~ 2 cm thick;
- - 100 g of champignons;
- - one onion;
- - one carrot;
- - two tablespoons of fresh frozen green peas;
- - half a red sweet pepper;
- - a clove of garlic;
- - salt and spices (to taste).
Instructions
Step 1
Soak rice in cold water for 30 minutes. Set the shrimp and squid to defrost. Boil green peas in a little water until tender. Chop the champignons finely and fry until tender.
Step 2
Wash, dry and salt the tuna fillet pieces; additionally, you can sprinkle them with pepper or sprinkle with special seasoning for fish, and also lightly drizzle with lemon juice. Leave it on for five minutes to absorb the salt and spices.
Step 3
Fry the tuna fillet pieces for 2-3 minutes on each side (no lid!) And place on a plate.
Step 4
Peel the squid, remove the shell from the shrimp and do not forget to remove the intestine along the back with a small incision. Cut the squid into strips.
Step 5
Chop the onion and red pepper, grate the carrots and fry in a pan until tender. You can use butter as you wish: any vegetable oil, you can add a small amount of butter. Transfer to a different container after cooking.
Step 6
Pour a little vegetable oil into the pan, heat slightly and put a clove of garlic crushed with a knife; you can also add a small sprig of rosemary there. Do not overheat the pan: the whole point of this action is that the oil should be saturated with additional aromas, which it will then give to the seafood. After 3-4 minutes, remove the garlic and rosemary.
Step 7
Heat the pan more and fry the shrimp and squid strips in the aromatic oil. Do not overdo seafood: frying time - maximum 4-5 minutes with occasional stirring. Please note: the lid must not be used during roasting! Remove the seafood from the pan and save the remaining oil from the frying.
Step 8
Drain the rice and refill with new water. Gently "massage" the rice in water, then drain the water and refill with a new one; repeat this operation several times. Your task is to wash the starch out of the rice as much as possible, so as soon as the water stops being cloudy, proceed to the next step.
Step 9
In a frying pan with the oil left over from frying squid and shrimp, put the rice and lightly fry; at the same time the rice is saturated with the aroma of seafood.
Step 10
Add the onion and carrots to the rice, stir, add 3 cups of water, bring to a boil, reduce heat to low, cover and simmer until the rice is tender. If there is not enough water, add more, but do not overdo it! As a result, you should get good, not boiled rice.
Step 11
As soon as the rice is ready, add the rest of the ingredients to it (green peas, seafood, mushrooms, carrots, onions, peppers), mix well and turn off the heat, but do not remove the pan from the stove: the pilaf should warm up, and the ingredients should "get to know" a friend with a friend.
Step 12
Cut the tuna fillet into slices (like boiled pork) about 3 mm thick. The comparison with boiled pork here is not accidental: fresh-frozen tuna, fried in a pan, tastes very much like this particular product. The difference is that the tuna is softer, more tender. It is also worth paying attention to the fact that cold tuna is much tastier.
Step 13
Put pilaf on plates; You can put the tuna slices side by side or on a separate plate. Decorate everything as you wish. Various sauces can be served with this dish.
