risotto with seafood


  • Pilaf with a cocktail of seafood, vegetables and green peas
  • Pilaf with seafood and ginger
  • Pilaf with seafood in Spanish or paella
  • Chinese risotto with prawns
  • Pilaf Japanese or sufido Tyahan

It is believed that cooking pilaf - is the height of culinary skill. Indeed, professionals are known chefs thousand secrets of how to make the most delicious rice dish. And chief among them - it is not even picking the right ingredients and the process of working with them, so to say, technology. But in fact it is not necessary to cook rice with meat. Pilaf with seafood may not be less tasty than the traditional version. Do you want to learn how to make a crumbly rice, and seafood is not to turn into rubber? Then choose any recipe described below, and all of you must come out!
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Pilaf with a cocktail of seafood, vegetables and green peas

This risotto is quite simple to prepare, and feeding it has a very nice view, because it includes a variety of color combinations. Its rich aroma and taste of the dish is obliged celery, parsley, garlic and spices. Such an unusual combination of rice, green peas, traditional vegetables and unusual additional components make this recipe is very interesting and worth to spend time on his development. The more that the right products are in every store.


  • Basmati rice varieties - 200 grams
  • seafood cocktail - 300 grams
  • carrots - 1 piece
  • onions - 1 pc
  • peas (fresh or frozen) - 100 grams
  • celery root - 50 grams
  • parsley root - 50 grams
  • head of garlic - 1 piece
  • salt - to taste
  • ground black pepper - to taste
  • nutmeg - to taste
  • olive oil - 50 ml

Cooking method:

Do not rush to get out of the freezer packaging with the seafood cocktail. This recipe allows you to do without defrosting, as hereinafter provided for the heat treatment of high-grade ingredients. All the vegetables except the garlic, clean and wash. Carrots, onions, celery and parsley root cut into small cubes of the same. Garlic cloves just divide by removing only the top layer of the husk.

In a deep frying pan or cauldron ignited olive oil. It is in a good heating oil and is the first secret of how to prepare a delicious crisp risotto with seafood, not to cook rice porridge with octopus and mussels. So take your time and wait until the oil in a frying pan over a light white smoke appeared. In this case, you will hear a call to action - a characteristic crackling. This means that the vegetable cutting time to spread quickly in a bowl of butter and fry well, do not forget to stir, so that none of the components is not burnt. At the same time you need to add to and garlic cloves.

Once the onion is soft and translucent, pour the vegetables green peas. The pan cover and continue cooking its contents on a low heat until tender. Navigate best for peas consistency - it should be very soft and resemble canned, so pay attention to the color when buying or just try. If vegetable taste sweet and nice, and the color - pale green, it means that he is young. Of course, buying frozen peas, it is hoped solely on the manufacturer's conscience, because inside the package does not look within.

When all the vegetables are ready made, they will need to add salt, season with pepper and nutmeg to taste. Do not forget to remove the garlic, it is no longer needed. Once you can get seafood from the freezer. If they have a lot of ice, then just a few seconds immerse them in hot water. When dry freezing do not need. Put seafood in a frying pan with vegetables, cover and simmer for 10-12 minutes. At this stage, many housewives admit a mistake, there is still pouring, and water. Do not do this, otherwise your zirvak will unsaturated and deflating, which is no good effect on the taste characteristics of the future pilaf.

In a separate pan cook the rice. With seafood goes well it sort of Basmati. It has a flavor of its own, and its long grain and smooth. This eastern pilaf prepared exclusively from such grains. And that figure turned out crumbly, take note of another culinary secrets. If you cook 1 cup of rice, the water that you will need about one and a half to two times more. Neglecting such a proportion, you do not get the result you want.

Therefore, pour into a saucepan the required amount of cold water, salt it, and put 1 tablespoon of butter. Figure rinse thoroughly, better to do it several times. When the water comes to a boil, pour it into the pan and cook on minimum heat for 20 minutes. When the specified time has elapsed, Put the rice in a pan with zirvak vegetables and seafood, and steam the mix there is no more than 5 minutes. That's all, rice with seafood cocktail is ready. Feeding can be either hot or cold. It will be equally tasty, fragrant and that is important, it is easy for the body, and the recipe is certainly occupy a worthy place in your cookbook collection.

 risotto with seafood

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Pilaf with seafood and ginger

This risotto is absolutely not similar to the one described above. It is possible to catch the Japanese notes. Firstly, there is not used Long and round Fig. Secondly, as a spice is powdered ginger - Traditional Japanese spice. Incidentally, it is possible to use also pickled ginger, it must only serve as an additional ingredient in the separate plate. As you can see, the recipe allows you to experiment a little and choose the option that will appeal to you more.


  • Round grain rice - 200 grams
  • seafood: scallops, white meat fish, squid, mussels and shrimp - 700 grams
  • carrots - 2 pieces
  • onions - 2 pieces
  • ginger powder - 1 tsp
  • refined sunflower oil - 30 ml
  • salt - to taste

Cooking method:

Figure rinse under running water several times and leave to soak while you deal with the other components of the preparation for pilaf. Vegetables, clean, chop carrots julienne, chop the onion finely. Seafood thaw, rinse and pat dry. In large kettle pour sunflower oil and allow it to overheat, and then lay there seafood. When you feel a characteristic sour smell, sprinkle all the ginger powder, and it will disappear.

Fry best seafood on medium heat. Once the liquid secreted by them evaporate, add the onion and cook cauldron to transparency for 5-7 minutes. Now lay the carrots, fry. Cover the container with a lid and simmer the contents of another 10-14 minutes. Make sure that the liquid, which identified all the ingredients in the cooking process, covers them. Otherwise, add a little boiling water. Do not forget all the salt.

After a specified time, place the cauldron pre ottsezhenny rice and carefully fill it with water to the thickness of two fingers. Try to keep the layers are not mixed. Vanes do the holes in the rump, giving liquid to penetrate to the vegetables and seafood. Again, add salt to taste, and make the most of the fire. When the risotto boils, reduce temperature, cover the kettle lid and along the edges, so that the steam does not come out, put a towel folded into a bundle.

Ready meals should be for 50 minutes. Then, turn off the stove and let it brew for another 10 minutes In principle, nothing terrible will happen if you do a little overdo pilaf on fire. The recipe allows it - the main thing to do is not burnt. After a specified time, open the lid, stir the contents of the cauldron and place on a large plate plov. All can be served a dish!

 risotto with seafood recipe

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Pilaf with seafood in Spanish or paella

As mentioned above, the combination of rice and seafood can not be called a classic pilaf, but this recipe is very popular in Europe. The Spaniards came up with its name dish - paella. In addition to traditional ingredients, they add to it the chicken or even sausage. It turns more satisfying. But if you want to cook light and healthy dish, limit vegetables and seafood.


  • Figure round - 1 cup
  • seafood (shrimp, cuttlefish, oysters, squid, octopus) - 200 grams
  • onions - 1 pc
  • young beans Beans - 100 grams
  • tomatoes (large and ripe) - 1 piece
  • red pepper - 1 piece
  • chicken broth - 200 ml
  • olive oil - 2 tablespoons
  • Turmeric - 1 tsp
  • salt, ground black pepper - to taste

Cooking method:

If you use frozen seafood in advance, remove them from the refrigerator, allow to thaw, wash and pat dry. Wash the rice thoroughly. The cleaner it is, the higher the chances of getting a result crumbly pilaf. After washing, pour rice cereal with warm water and leave to soak for one hour. Onion peel and cut into thin half-rings. With tomatoes, remove the peel necessarily. To do this, dip it in boiling water for half a minute and then pour over cold water. After make a cross-shaped cut at the top and make sure how easy it is to remove the skin. Pepper wash and rid it from seeds. Chop vegetables into small cubes. We remove the tips of the green beans and the remaining part cut into pieces no longer than 1 cm.

Take a deep pan with a thick, pour into it the olive oil and saute onion half-rings in it, until they are soft and translucent. When this happens, add the remaining vegetables and cook them for 5 minutes on medium heat. Now put in a pan seafood, stir and simmer, covered until tender. Note that if they include squid, the cooking time should not exceed 3-4 minutes. And if you decide to do without them, you can extinguish all about 5 minutes, or even 7.

At the end of the process, add salt, spices, enter the chicken broth and water (150-200 ml), stir well and let everything boil. Here then there will be time to spread in the pan figure, from which, of course, you must first drain the water. Cover with a lid future paella, turn down the flame to low and cook well for 30 minutes. After a specified time, remove the pan from the heat and wrap her with a blanket minute 10. This allows the rice to absorb the liquid residues, and spices - to fully disclose all of its flavors.

 How to cook risotto with seafood

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Chinese risotto with prawns

Fans of good nutrition and a varied diet certainly will love this simple recipe from China, because it contains very few calories. Liked it and people who observe fasting, as the so-called "fish days" dish will make a significant diversity in a rather meager diet. By the way, to taste this dish resembles the paella, but has a different taste - sweet and mild.


  • unpeeled shrimp - 150 grams
  • round boiled rice - 1 cup
  • red pepper - 1 piece
  • onions - 1 pc
  • dill - 12 branches
  • soy sauce - to taste
  • refined sunflower oil - 2 tablespoons
  • salt - to taste

Cooking method:

As you can see, the number of components is small, about 2 servings. If you want to make more Chinese pilaf, simply increase the proportion. This dish can be quite cold there. Let's move on to the process of making it. Onions clean, the Bulgarian pepper, remove the seeds. Vegetables with dill, rinse under running water, dry and finely chop. Shrimp simmered in a little boiling water, catch, as soon as they emerge, and remove them from the shells.

In a frying pan, pour vegetable oil, heat and fry the onion with prawns, then place them on a separate plate. So, you ready to have three components: the rice, which is cooked in advance, onions and seafood. Alternate for pepper. It is also necessary to fry in oil to the consistency of the pieces become soft. Once this happens, return to the pan the onion and shrimp, add the rice, pour soy sauce and salt to, if necessary. All the ingredients are mixed thoroughly and simmer covered, for 3 minutes, no longer. As you can see, everything is simple, fast and most importantly, very useful. Bon Appetit!

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Pilaf Japanese or sufido Tyahan

In Japan, there are many recipes pilaf with seafood. Typically, these ingredients are prepared separately and they are mixed at the last stage, substantially before serving. If you love Japanese cuisine, then this recipe will be able to appreciate. Pilaf get a very unusual, fragrant and tasty.


  • boiled rice for sushi - 500 grams
  • seafood cocktail - 500 grams
  • onions (required white) - 1/2 pieces
  • red pepper - 1 piece
  • carrots - 1 piece
  • yellow pepper - 1 piece
  • green onion - 10 feathers
  • salt, ground pepper - to taste
  • sesame oil

Cooking method:

So, the recipe provides for the use of the finished rice. Boil in water, all your seafood. Onions and carrots peel and cut into small cubes. Send them to the pan with hot sesame oil, fry until golden brown. Pepper Clean the seeds, cut into small squares, and also send it to the onions and carrots. There also Transfer cooked seafood. Continue to simmer for 5 minutes, then pour in the beaten egg.

After a specified time, a mixture of salt and season with pepper and connect with rice. Cook for another 5 minutes, then pour the soy sauce and sprinkle with chopped green onions. Pilaf Japanese ready. As you can see, the recipe is simple and accessible to almost all. Despite this, the dish turns out very tasty. It is also useful to doubt is not necessary.

Pilaf without exaggeration be called the most popular dish in many countries of the East and Asia. The local residents are proud to say that almost every town, from the big city to the provincial villages, has its own recipe for this dish. Still, after it is served both as a daily food, and at the festive table. By the way, rice eaten almost all segments of the population: the poor and the rich. It serves as a kind of unifying element for people who consider it their national dish of food. Love pilaf and Europeans, especially its light variant, which is used instead of meat seafood. Try to cook it and see how it is delicious and simple.

 Pilaf without meat: cook rice with seafood and vegetables