Discover the exquisite taste of pilaf with shrimp and squid in a cauldron, a delightful twist on the classic dish. While traditional Uzbek pilaf may not feature seafood, this innovative version combines the rich flavors of shrimp and squid with authentic pilaf techniques. Cooked in a thick-walled ceramic pot or ideally over an open flame, this dish promises a sumptuous treat for any occasion.
Ingredients and Preparation
For an unforgettable pilaf with shrimp and squid in a cauldron, gather the following ingredients:
- 500g large raw shrimp (shelled, headless) or 700g with heads
- 1kg frozen squid rings
- 600g onions
- 600g juicy carrots
- 500g pilaf rice
- 3 garlic bulbs (200g)
- 4cm fresh ginger root (50g)
- 150ml vegetable oil
- 1 tbsp pilaf spice mix (10g)
Preparation steps:
- Rinse the Rice: Thoroughly wash the rice until the water runs clear. Soak in filtered water, covering the rice by 3-4 cm, for 30 minutes.
- Prepare Seafood: Peel shrimp, reserving shells and heads. Thaw squid rings and cut into quarters. Salt both shrimp and squid.
- Chop Vegetables: Clean and slice onions into medium feathers, carrots into 1 cm strips, and ginger into 3 mm cubes. Remove the top layer of garlic skin, keeping bulbs whole.
Cooking Instructions
- Heat Oil and Fry Shrimp Shells: In a cauldron, heat oil until it lightly smokes. Fry shrimp shells and heads until dark red, then remove.
- Cook Shrimp and Squid: Add shrimp to the flavored oil, stirring for 2 minutes, followed by squid for 1 minute. Remove seafood with a slotted spoon.
- Sauté Vegetables: Add onions to the cauldron, cooking for 5 minutes. Incorporate carrots and ginger, sautéing until carrots soften, approximately 5 minutes.
- Add Spices and Water: Mix in half the pilaf spices, pour 1 liter of water, generously salt, and add garlic bulbs. Bring to a boil and simmer for 10 minutes.
- Incorporate Rice: Spread rice evenly, adding boiling water to cover by a few millimeters. Bring to a boil over high heat, then sprinkle remaining spices.
- Simmer: Reduce heat to low, cover, and cook for 30 minutes.
- Finalize and Serve: Introduce shrimp and squid back into the pilaf, mix, and serve with shrimp and garlic bulbs on top.
Tips and Variations
- Rice Selection: For a refined touch, use long-grain basmati rice, requiring only a 10-15 minute soak without rinsing.
- Alternative Pilaf Recipes: Explore other creative variations such as vegetable pilaf with barley, bulgur pilaf with mushrooms, or chicken pilaf in a slow cooker.
Pilaf with Shrimp and Squid in a Cauldron
Ingredients
- 500 g large raw shrimp shelled, headless or 700g with heads
- 1 kg frozen squid rings
- 600 g onions
- 600 g juicy carrots
- 500 g pilaf rice
- 3 garlic bulbs 200g
- 4 cm fresh ginger root 50g
- 150 ml vegetable oil
- 1 tbsp pilaf spice mix 10g
Instructions
Preparation steps:
- Rinse the Rice: Thoroughly wash the rice until the water runs clear. Soak in filtered water, covering the rice by 3-4 cm, for 30 minutes.
- Prepare Seafood: Peel shrimp, reserving shells and heads. Thaw squid rings and cut into quarters. Salt both shrimp and squid.
- Chop Vegetables: Clean and slice onions into medium feathers, carrots into 1 cm strips, and ginger into 3 mm cubes. Remove the top layer of garlic skin, keeping bulbs whole.
Instruction:
- Heat Oil and Fry Shrimp Shells: In a cauldron, heat oil until it lightly smokes. Fry shrimp shells and heads until dark red, then remove.
- Cook Shrimp and Squid: Add shrimp to the flavored oil, stirring for 2 minutes, followed by squid for 1 minute. Remove seafood with a slotted spoon.
- Sauté Vegetables: Add onions to the cauldron, cooking for 5 minutes. Incorporate carrots and ginger, sautéing until carrots soften, approximately 5 minutes.
- Add Spices and Water: Mix in half the pilaf spices, pour 1 liter of water, generously salt, and add garlic bulbs. Bring to a boil and simmer for 10 minutes.
- Incorporate Rice: Spread rice evenly, adding boiling water to cover by a few millimeters. Bring to a boil over high heat, then sprinkle remaining spices.
- Simmer: Reduce heat to low, cover, and cook for 30 minutes.
- Finalize and Serve: Introduce shrimp and squid back into the pilaf, mix, and serve with shrimp and garlic bulbs on top.
Mirror: Cookine