Pilaf with seafood in a Panasonic multicooker

Category: Culinary recipes
Kitchen: italian
Pilaf with seafood in a Panasonic multicooker

Ingredients

Seafood Cocktail 1 kg
Rice 2 multi.
Water 4 multi.
Onion 4 things.
(medium)
Carrot 1 large
Spices for pilaf
+ curry, dried herbs,
ground black pepper with lemon,
seasoning for fish
spices as little as possible
I just love spicy cuisine,
what is justified in the dishes
with seafood
Garlic heads
I put a lot
because there is a fight at home for this garlic,
children lose
5 pieces.
Salt taste
Olive oil
more is possible,
as you can and as you like
3 tbsp. l.

Cooking method

  • I fried the onion in half rings on the "baking" mode, then added the carrots (grated), frying continues ... When everything is spassed, add a seafood cocktail (frying continues), when the squids turn white, add spices, add rice, pour water (pour boiling, so that t-ra of products has not changed), stick in the garlic and turn on the "pilaf" mode and wait, driving away the curious ...

Cooking program:

Mode - pilaf (naturally). This is for TMN18

Note

Bon Appetit

afnsvjul
And how long does it take for the squid to turn white? Otherwise I will do it for the first time. You won't be on guard with the lid open.
SchuMakher
I always have the lid open when frying, I stir constantly ... Squids turn white after 2 minutes ...
Pakat
SchuMakher, Masha, this is not pilaf, this is paella -
🔗
SchuMakher
Pakat Oh, is it really true ... but I'm preparing for myself THIS post and I don't know anything
And it really looks like, only there first separately rice, separately mussels company, and then truncated together

And here in the Caucasus, where fat herds of mussels, krevEtok and kalyamars roam, they usually cook like this !!! Wah!
Pakat
Uh-huh, pilaf is nomadic dishes, there was no smell of the sea there, but the Spaniards took over pilaf from the Arabs, they began to make it with seafood - paella ...
In the Caucasus, too, there is more ...
SchuMakher
Quote: Pakat

In the Caucasus, too, there is more ...

Here I am about the same We have everything with rice - everything is pilaf! The main technology is subtle
idenma
Great recipe!

I made this paella yesterday ...

She only fried onions and carrots in a regular frying pan and put the "Sea Cocktail" frozen.

The result is excellent!

SchuMakher
Bon Appetit! It's nice that you liked it
afnsvjul
And I got some kind of malasha porridge. Although the rice is parboiled. Probably, I was bored with water, I did not take into account that there would be a lot of liquid from the frozen cocktail.
SchuMakher
afnsvjul most likely ... that's why I defrost them, so that I don't "lay" on excess water. When they thaw out a hundred oooo of water, mamadaragaya Did you do it in the cartoon?
afnsvjul
well, yes in herself. That is, you have to wait until it is completely defrosting?
SchuMakher
Yeah, I defrost it right in the bag, cut off the tip and the sink dripped from it, well, at least half a glass, probably, merged ... Or, if you put frozen ones, you need to fry them together with onions and carrots, the liquid will gradually evaporate. .. but it takes longer in my opinion

Much more depends on rice, I take either long-grain from Matalyazzi (green bag with a cook) or basmatmi, I love this rice, it turns out rice to rice ALWAYS and it has a special taste. It is impossible to boil it, I once tried to cook kasha from Matalyatsia - what happened ... and everything remained separate ... But I don't like steamed rice at all ...
Bread Pete
Quote: afnsvjul

Thank you, otherwise I am somewhat disappointed in this dish. I will try again
I make pilaf according to the recipe from the instructions, everyone likes it.I only pour water not according to the recipe, but so that it is slightly above the level of rice. Well, after washing in a colander, seafood flows around for at least half an hour, otherwise there really is a lot of water in them.
Irina_hel
Mashunechka! I belated congratulations! : flowers: How cozy you are! And delicious!
I took a couple of recipes to bookmarks!
It turns out that I completely forgot about pilaf with seafood, I cooked it often about three years ago, then apparently I ate it, and now I saw it, and salivation began to flow!
SchuMakher
Irina_hel To your health! Come in, always glad!
mowgli
Who has "Supra" !!!!!!!!! on what mode do ethno miracle?
SchuMakher
What modes do you have? Well, something like "rice" ....
mowgli
there is ordinary, porridge, brown .. pie ..
SchuMakher
Well, what kind of rice do you cook for a side dish, on that one and cook with a water-rice ratio as for a side dish, and not for porridge ...
Antonovka
Mashun, is the usual round Krasnodar one suitable?
SchuMakher
Flax, I take a round one only for rice porridge, it does not turn out to be crumbly ... if the "cough" of pilaf does not bother you, then cook with it ...
Antonovka
Then I'll buy a long one today - all the same, go to the store for seafood. You know, Mash, and my round is quite crumbly, but I don't really like the long one - yes, it is crumbly at all, but at the same time it's rather dry for me
SchuMakher
And I love "al dente" and dryish ... my children finally fight for rice frying
matroskin_kot
Quote: Pakat

SchuMakher, Masha, this is not pilaf, this is paella -
🔗
And I, the wild Chukchi, love such pilaf with a trumpeter. Truth is a very lazy option. At the bottom there is a trumpeter, raw, with salt, pepper, then, rice, semi-cooked, and on top, a lot of fried onions + carrots. Smear lightly with mayonnaise and bake for 20 minutes. Then, mix gently. And I also do it with raw squid, I don't bother with frying it. My recipe, of course, is not pilaf, but a very lazy pilaf. It's just that my seafood often became rubbery during the frying process, and the lazy woman came up with this method. Rice manages to reach, the trumpeter-squid juice is given and does not come out dry. And they do not have time to get stupid. A trumpeter is such a snail, like a rapana, in the Far East they know about him. Delicious, zarraza.
Do not scold if something is wrong.
SchuMakher
And snails without shells?
matroskin_kot
No, well, I'm not so lazy as to insert teeth later. It is already sold without a shell, crushers break the shell in factories, you remove only the "gut" and - I don't even know what to call it - the heel with which it crawls along the bottom - the plate is so chitinous. With trumpet anatomy I have - that, it doesn't matter, in a word. Cut into pieces and go. I couldn't see his eyes or ears, so I don't remove them.
Antonovka
Mash, thank you for it :) Today we have a rather ordinary evening, but after work we don't have the strength to refine ourselves - your pilaf saved the situation, however, they barely waited until they were ready and, in spite of the diet, I frowned at your pilaf and tiramisu stuffed animal: (gee-gee-gee, I'm correct and won't tell you why I have them )
SchuMakher
matroskin_kot yeah, thank you, it's just that if you make paella with large mussels, then they don't need to be peeled off the shell, rice is hammered in there, it's so delicious to eat it out from there: girl_haha: Yoo mamadar! And then escargot in shells are sold ... so I asked about the shell of this very saxophonist trumpeter

Antonovka Lenochek, it’s very nice that we liked it !!!!!

I don't know with what, but CONGRATULATIONS!!!!

🔗
Antonovka
Thank you :) We have 16 years of marriage But it seems like everyday life and it should be simpler truncated
mowgli
Quote: ShuMakher

Here I am about the same We have everything with rice - everything is pilaf! The main technology is subtle
Aha, very tasty!
SchuMakher
Amino4ka
Oh, my mouth is already drooling ... I love seafood and dishes with them, I drag myself a recipe
SchuMakher
Amino4ka Folk omen: since drooling at the sight of a recipe flows into Claudia, it's time to cook according to this recipe!

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