Pilaf with seafood
6 servings
90 minutes
Seafood pilaf is a refined dish of Spanish cuisine that combines the aromas of the sea with spicy notes of spices. This recipe has roots in traditional paella but is enriched with mushrooms, prunes, and barberries, creating a rich and layered flavor. The tender rice absorbs the juices of the seafood, gaining a rich aroma, while added sun-dried tomatoes and hot peppers provide a slight tanginess and spiciness. The dish is cooked slowly under a lid to allow each detail to reveal its flavor. It is served with sliced sweet peppers and fresh parsley, adding brightness and freshness. This is a magnificent option for a festive dinner or special event where one can enjoy the richness of Mediterranean flavors.
1
Chop the onion not too large, but not too small, and fry it in a cauldron with vegetable oil until golden.
- Onion: 1 piece
- Water: 2 l
2
Pour rice into the pot and fry it with onions over high heat for five minutes.
- Rice: 500 g
3
Then reduce the heat and add barberry, dried tomatoes, and fish spice mix.
- Barberry: to taste
- Sun dried tomatoes: to taste
4
Peel the carrot, grate it into long strips, and add it to the rice, mixing it with the contents of the pot. Then pour water over the rice.
- Carrot: 3 pieces
- Water: 2 l
5
Wash the champignons, cut into large slices, and add to the pot without mixing. Layer seafood next. On top of the seafood, place a few unpeeled garlic cloves (to squeeze later), prunes, dried cherries for beauty, hot pepper, and salt. Cover with a lid and leave on low heat for about an hour, occasionally checking the rice for doneness. Before serving, garnish with diced bell pepper and finely chopped parsley.
- Champignons: 8 pieces
- Seafood: 1 kg
- Garlic: to taste
- Prunes: to taste
- Sweet pepper: 1 piece
- Chili pepper: 0.5 piece
- Salt: to taste
- Parsley: to taste