Seafood with rice. Thai Fried Rice with Seafood Rice with Frozen Seafood

18.02.2024

You can prepare a dish with rice, shrimp, mussels, squid and octopus, mixing them in any proportions, or use a ready-made seafood cocktail. As for rice, a variety with low starch content is suitable for this dish. For long-grain ones, you can take jasmine or basmati; for round ones, my favorite is Egyptian Camolino. All of the listed varieties absorb little moisture and turn out crumbly when cooked.

The cooking process can be divided into two stages. First you need to cook the fluffy rice (I add saffron for a nice color, you can use your favorite spices) and then fry the seafood and vegetables. As a result, all the components are combined and the result is a very tasty dish, with a pronounced aroma of mussels and shrimp, with a light citrus-garlic aroma. Be sure to try it! I hope this seafood rice recipe becomes your favorite.

Total cooking time: 40 minutes
Cooking time: 25 minutes
Yield: 2 servings

Ingredients

jasmine, basmati or camolino rice – 200 g
seafood – 500 g
onions – 2 pcs.
garlic - 2 teeth.
sugar – 1 chip.
salt and pepper - to taste
vegetable oil – 3 tbsp. l.
saffron – 2 chips.
lemon juice – 0.5 tbsp. l.
green peas – 1-2 handfuls
lemon and parsley - for serving

Preparation

Prepare the seafood. Thaw in the refrigerator and then rinse. Pay special attention to mussels; they often contain sand, so rinse thoroughly and do not forget to remove the “beard” (the protruding tuft with which the mussels are attached to the stones). I used a seafood cocktail: boiled and frozen mussels, shrimp, octopus and squid.

Rinse the rice in several waters to remove as much starch as possible. Then fill with cold water so that the liquid covers the cereal by about 1-2 cm. As soon as it boils, add salt and saffron, stir. Cook until fully cooked - over low heat, but without stirring, for exactly 17 minutes, under a tightly closed lid. During cooking and after cooking, do not open the lid! After the specified time has passed, remove from heat and set the pan aside, wrap with a towel. As a result, you will get well-steamed rice, dense and crumbly, grain after rice.

Pour 1 tablespoon of vegetable oil into the frying pan, heat thoroughly and place seafood in it. Fry for no more than 2 minutes, add a couple of pinches of salt to taste. Then remove the poached seafood into a bowl and drain the resulting liquid separately. Due to such rapid heat treatment, mussels, shrimp and squid will remain soft and will not turn into rubber. And we use the liquid remaining after frying to prepare the sauce.

Peel a couple of onions and cut into cubes. Heat 2 tablespoons of oil in a frying pan, add the onion and sprinkle it with sugar, fry until soft, over low heat, stirring occasionally. It should caramelize, become soft, and have a beautiful golden color. But don't overcook it, it shouldn't darken or turn dark brown, otherwise it will taste bitter!

Add 2 cloves of minced garlic to the pan with the onions and cook for 10-20 seconds. Then pour in the liquid that we removed from the seafood pan and cook for another 30-40 seconds until the liquid has almost completely evaporated. At this point, I added frozen green peas to the pan for added color and flavor to our dish. If you don’t like rice with vegetables, you don’t have to add it.

Place the previously poached seafood into the frying pan and heat everything together for about 1 minute, stirring. Adjust the amount of salt and pepper to taste, sprinkle with lemon juice.

Combine with hot rice, mix everything gently but thoroughly. Remove from heat and leave covered for a couple of minutes to allow all the flavors to meld.

Serve hot seafood rice. Before serving, garnish with chopped herbs. Enjoy your meal!

“Boiled rice,” as the word “pilaf” is translated from almost all Eastern languages, has long become the central dish in the vast majority of Eastern countries.

An ancient dish with which guests are greeted, celebrations are celebrated and, unfortunately, they are seen off. Pilaf is the basis of oriental cuisine. Uzbeks say: “The poor man eats pilaf. The rich only eat pilaf.”

Cooking pilaf is an art no less complex than building a house. Masters of pilaf (ashpazy) know many secrets that make pilaf unique.

For some reason, it is believed that pilaf is an Asian dish. However, excellent pilaf is also prepared in the Caucasus. For example, in Azerbaijani or Turkish pilaf (pilav), “gara” and cereals are prepared separately and mixed on a plate or immediately before serving.

Firstly, it gives a huge number of possible cooking options. Secondly, what is important, it allows you to “make a mistake” with the technology; beginners in the art of preparing pilaf will appreciate it. Rice, cooked separately, can be easily made crumbly without fear of turning the pilaf into porridge. And thirdly, cereals and gara will be cooked in parallel, which saves time.

Today we will do just that. Let's prepare the rice separately, the gara separately, and mix everything before serving. Let's prepare it as a snack. So - seafood with rice.

Seafood with rice. Step by step recipe

Ingredients (2 servings)

Basmati rice 200 gr
Seafood (mixture) 300 gr
Onion 1 piece
Carrot 1 piece
Green peas 100 gr
Garlic 1 head
Celery and parsley (root) 50 g each
Olive oil 50 ml
Salt, black pepper, nutmeg Spices

To cook seafood with rice, the seafood mixture does not need to be defrosted, taking into account subsequent heat treatment.
Ingredients: seafood and vegetables
Roots: celery, carrots and parsley - peel and cut into small cubes. Moreover, the carrots can be larger. Peel the onion and cut into cubes. Divide the garlic into cloves without peeling. It is better to take a head of garlic with small cloves.
Peel and cut vegetables
Heat olive oil in a frying pan (or cauldron). For pilaf, calcination of oil is an important process. As soon as white smoke appears above the oil and crackling is heard, add chopped vegetables (onions, carrots, celery, parsley) and fry over high heat, stirring. Add garlic cloves.
Fry vegetables in olive oil
When the vegetables, especially onions, become soft, add green peas. Simmer everything covered over low heat until all vegetables are soft. The peas should become completely soft, approximately the same as canned peas for salad.
Add green peas
At this stage, you need to salt, pepper and add a pinch of grated nutmeg.
Add frozen seafood and simmer covered for 3-4 minutes.
Add seafood mixture
Please note: no liquid is added to seafood rice. Vegetables will provide a fairly large amount of moisture, enough for cooking.
While vegetables and seafood are stewing, cook rice. It is best to take aromatic Indian basmati rice. This is long-grain rice, the most common for pilaf in the East. In Central Asia, the more popular variety is “devzira”. And the best basmati is grown in northern India at the foot of the Himalayas. I read somewhere that, translated from ancient languages, “basmati” means “fragrant.”
Cook the fluffy rice. Pour cold water into the pan - 1.5 times more than the volume of rice. If there is a glass of rice, then a glass of water plus half a glass. This is enough for basmati rice. Salt the water, add 1 tbsp. l. butter and bring to a boil. Add washed rice.
Cook, covered, over the lowest heat you can provide. The liquid should barely boil. Cooking time is about 20 minutes. In cooking, this process is called "absorbent cooking."
Place the finished crumbly rice in a container with vegetables and seafood. Mix seafood with rice and let simmer over low heat under the lid for 4-5 minutes.

A simple and tasty dish for lunch - rice with seafood. It is prepared quickly and does not require any special financial or time costs. Today, frozen seafood platters can be purchased in supermarkets all year round at an affordable price.

Ingredients:

dry rice - 2 cups;
salt - to taste;
purified water – 4 tbsp.;
assorted any seafood – 350 g;
garlic – 3 cloves.

Preparation:

Cook thoroughly washed rice in salted water. The cereal should be completely cooked, but not overcooked.
Place assorted seafood into a frying pan with heated oil. Cook until the liquid has evaporated.
Separately, fry the finely chopped garlic until a pleasant aroma appears.
Add rice and cook until golden brown.
Mix the cereal with the still hot seafood.

Divide the dish among plates and serve for lunch.

Thai food dish

Ingredients:

pre-cooked rice – 250 g;
seafood – 250 g;
green onions – 70 g;
chili – 2 pods;
garlic – 4 cloves;
corn grains – 1/3 cup;
basil - to taste;
fish sauce – 3 dessert spoons;
soy lime/lemon – 1 small. spoon.

Preparation:

Frozen seafood should be thawed first. Then rinse, clean off excess and chop coarsely.
Finely chop the greens with a sharp knife, and chop the chili into slices without seeds. Chop the garlic into tiny cubes.
Place seafood in a frying pan with any heated fat. Fry for a couple of minutes over high heat.
Then reduce the heating of the stove, add the components from the second step. Mix everything and cook for a couple more minutes.
Add cooked rice, corn kernels, chopped fresh (light) basil.
Mix everything. Close the lid. Simmer seafood until fully cooked.
Lastly, add fish sauce and citrus juice to the pan.

After another 1 - 2 minutes, Thai seafood rice will be completely ready. It's delicious served with fried eggs.

Cooking in a slow cooker

Ingredients:

dry cereal - 1 tbsp.;
assorted seafood – half a kilo;
large carrots – 1 pc.;
garlic – 3 – 4 cloves;
onion – 1 head;
tomatoes (ripe, juicy) – 2 pcs.;
sweet pepper – 1 pod;
spices, salt, herbs - to taste.

Preparation:

A delicious dish of rice and seafood can be easily prepared in a slow cooker.
First defrost the selected seafood. Then rinse them and place them in a slow cooker with a small amount of oil. Cook in baking mode for 25 minutes.
Transfer to a separate bowl.
Peel and finely chop all the specified vegetables. You can leave the skin on the tomatoes. Cook them in the remaining oil in the same program for half an hour. According to cooking rules, it is better to add tomatoes at the end - 10 minutes before they are fully cooked.
Mix assorted soft vegetables with prepared seafood. Cover everything with an even layer of thoroughly washed rice. Add mashed garlic.
Pour warm water over the ingredients until they are completely covered. Add salt.
Cook the dish, covered, in the stewing program for 25 – 27 minutes.

Add the chopped herbs last. Stir well before serving.

Fried rice with seafood

Ingredients:

dry rice – 90 g;
soy sauce – 4 – 5 dessert spoons;
shrimp and mussels – 250 g;
salad pepper – ½ pcs.;
ginger root – 1.5 cm;
green onion feathers – 4 pcs.;
garlic - to taste;
egg – 1 pc.;
cilantro - several sprigs;
salt and red pepper.

Preparation:

Rice (any shape) pour 1 tbsp. water. Cook over low heat until the liquid has completely evaporated.
Coarsely chop the garlic (if using). Chop the pepper into thick slices.
Fry them together until lightly browned in sunflower oil. Remove the garlic from the pan, which has already imparted a piquant aroma to the fat. After this, add chopped onion and grated ginger.
After a couple of minutes, pour in soy sauce and raw egg. Fry the mixture until cooked through.
Place the cooked rice into the pan. Sprinkle with salt (not forgetting the saltiness of the soy sauce) and red pepper. Mix well.
Pour boiling water over seafood separately for half a minute. Clear away everything unnecessary.
Add shrimp and mussels to the pan with the remaining ingredients. Leave the fried rice on the stove until the seafood is completely cooked.

Garnish servings with fresh cilantro leaves.

With soy sauce

Ingredients:

ready-boiled “Basmati” - 2 tbsp.;
green salad pepper – 250 g;
red onion – 2 heads;
mixture of shrimp, squid and mini-octopus – 650 g;
soy sauce – 5 dessert spoons;
salt, chili - to taste.

Preparation:

Fry randomly chopped onions and peppers in any oil. When the vegetables soften, pour in the soy sauce.
Rinse and clean seafood separately. Place them in a container with vegetables. Cook together for 6 – 7 minutes.
Add already cooked warm cereal. Add salt and chili to taste.

Simmer the dish in a common bowl for a couple of minutes over low heat.

Risotto in tomato sauce

Ingredients:

special rice for risotto – 230 g;
assorted seafood – 270 g;
tomatoes in their own juice (without skin) – about 350 ml;
onion – 1 head;
water – 850 ml;
garlic – 1/3 head;
olive oil – 5 dessert spoons;
salt, spices, parsley.

Preparation:

Finely chop the onion and garlic. Fry the ingredients separately in olive oil.
Transfer the translucent onion and slightly browned garlic to a plate.
Fry the cleaned seafood in the remaining oil for a couple of minutes. Send raw rice to them. Cook the mixture until the cereal becomes slightly transparent.
Add 1/2 part of water and mashed tomatoes. Constantly add liquid as it evaporates. Simmer the dish over low heat for about 20 minutes until the sauce reaches the desired consistency. At the very end, add salt and spices.

Ingredients:

already prepared boiled rice - 2 tbsp.;
mixture of boiled seafood – 650 g;
green beans – 250 g;
sweet corn (canned) – 1 tbsp.;
red onion - 1 head;
garlic – 4 – 5 cloves;
salt pepper.

Preparation:

Place beans in a saucepan with water. Cook it after boiling for 6 - 8 minutes. Drain in a colander and pour over ice water.
Coarsely chop the onion. Fry it until soft in any oil. The vegetable should only be slightly golden.
Add all the legumes and chopped garlic.
After a couple of minutes, transfer the prepared rice and boiled seafood into the frying pan.
Simmer the ingredients of the dish together for 3 – 4 minutes.

Serve with soy sauce or teriyaki.

In creamy sauce

Ingredients:

dry rice – 180 g;
frozen shrimp and mussels – 350 g;
garlic – 1 clove;
onion – 1 head;
oil – olives – 3 dessert spoons;
dry white wine – 5 dessert spoons;
fish broth – 1 l;
parmesan – 70 g;
heavy cream – 120 g;
salt and pepper.

Preparation:

To cook rice with seafood according to this original recipe, the first thing you need to do is chop the onion and garlic very finely. Fry until lightly browned.
Add dry rice to vegetables. Fry it until slightly translucent. Pour wine into the cereal. After the alcohol has evaporated - 1 tbsp. broth. It should be completely absorbed into the rice.
Then spread the thawed seafood directly on top of the cereal. Pour in the remaining broth. Add salt and pepper.
When the rice swells, pour in the cream. Add salt if necessary.
Simmer on the fire for another 5 - 6 minutes.

When serving, sprinkle each serving with shredded cheese.

When preparing rice with seafood, be sure to clean it properly. For shrimp, remove the shell, intestinal crown, and, if desired, cut off the tails/heads. Remove the squid's entrails, the dense plate, and remove the film from them. Separate the mussels from the shells, cut off the protruding fibers.

Hello, dear readers, welcome to the site!

Now is the time of Lent, which means that for many people food of animal origin is prohibited. But our body requires a balanced diet every day, regardless of the time of year and religious preferences. Therefore, in the process of searching for an additional source of protein, I discovered a very tasty, light and at the same time satisfying dish - rice with seafood (paella).

At its core, this culinary product is very similar to pilaf, only instead of meat, seafood products that are less fatty and more beneficial for our body, such as shrimp, squid, mussels and octopus, are used.

These aquatic inhabitants are an excellent source of protein and essential amino acids, which they contain even more than meat, and they are absorbed much better than their animal counterpart. Seafood is also rich in the following substances.

Polyunsaturated fatty acids (Omega 3)- help prolong life by strengthening the walls of blood vessels, lowering cholesterol levels and reducing the risk of developing cancer.
Vitamins- groups B, A, E, C, D - improve metabolic processes, improve vision, the functioning of the gastrointestinal tract and other vital systems in the human body.
Minerals and trace elements- iodine, calcium, iron, phosphorus, potassium, zinc, selenium, magnesium, manganese - help normalize the functioning of the thyroid gland, cardiovascular system, remove excess fluid and heavy metal salts from the body.

It is very important that with this combination of substances a person receives maximum benefit: selenium helps absorb iodine, and vitamin D helps calcium. Along with this, seafood contains a small amount of calories, due to which it can rightfully be considered a dietary dish and is even recommended for people with excess body weight.

The next main component of paella is boiled rice. It also contains vitamins, micro and macroelements, but in greater quantities it contains complex carbohydrates, which help saturate the body for a long time, being a source of energy and strength. Of course, this product is not as dietary as a sea cocktail, but its calorie content can be significantly reduced if you use unrefined brown or steamed cereal.

So, let's get started with preparing this wonderful Lenten dish...

Nutritional value of the dish per 100 grams.

BZHU: 8/4/16.

Kcal: 127.

GI: average.

AI: average.

Cooking time: 40 min.

Number of servings: 7 servings.

Ingredients of the dish.

Frozen seafood - 500 g.
Rice - 350 g (2 tbsp).
Carrots - 130 g (1 piece).
Garlic - 10 g (2 cloves).
Water - 420 ml (2 tbsp).
Salt - 7 g (1 tsp).
Spices - 7 g (1 tsp).
Sunflower oil (for frying) - 30 ml (3 tbsp).
Greens - optional.

Recipe of dish.

Prepare the ingredients. Peel the garlic and carrots.

In classic paella, only short-grain rice is used, but I used steamed long-grain rice, as it contains less starch and the final dish is more crumbly and neat.

Let's start cooking by cooking rice. To do this, rinse the cereal several times under the tap until the liquid becomes clear. Place the grain in a saucepan, fill it with water 1-1.5 fingers above the level of the rice, put it on maximum heat until it boils.

After the liquid begins to boil, reduce the heat to low, cover the saucepan with a lid and simmer the cereal for 12 minutes.

If you are not sure about the quality of the glaze, it is better to remove it by washing the sea cocktail. Then put the seafood in a hot frying pan with vegetable oil (2 tbsp), be careful - the fat may splatter, and fry until the moisture has completely evaporated and a golden surface has formed (about 10 minutes). Don't forget to stir the product so it doesn't burn.

Grate the carrots (I use Korean carrot holes), finely chop the garlic.

Cover the finished rice with a towel to remove excess moisture and make it more crumbly. Leave the cereal in this position for 15 minutes.

Fry the vegetables in a hot frying pan with oil over maximum heat, stirring occasionally, for 5-7 minutes until golden brown.

Rice is an integral part of many cultures, as well as an indispensable product in the diet of those who support a healthy lifestyle. The peculiarity of this cereal is its unobtrusive weak taste, which makes it compatible with many products. There are many recipes for dishes that can be prepared quickly, and most importantly, they turn out satisfying, tasty and healthy.

One category of rice recipes includes a variety of seafood. These can be individual mussels, squid, shrimp, octopus, as well as ready-made frozen sea cocktails.

We offer a recipe for cooking rice with seafood. We will cook on the stove.

We also suggest preparing Chinese rice - a very tasty and aromatic dish.

Rice with seafood and cream recipe

Before you start cooking rice, you must thoroughly rinse it to remove starch, so that the grains in the finished dish will not stick together. Dishes with rice and seafood can be prepared in different ways, but let’s look at one delicious recipe that will take us no more than 30 minutes to prepare.

For this recipe you will need:

1 cup 250 ml long grain parboiled rice;
350 gr. seafood;
400 gr. cream 15% fat;
2 medium garlic cloves;
2 onions;
Oil;
White pepper and salt;
parsley for flavor.

Pour the washed rice into a small saucepan, add 1.5 cups of water and place on the burner. As soon as the water boils, the rice must be salted and the heat reduced. Cook until fully cooked (all water should be absorbed).

While the rice is cooking, you need to prepare all the necessary ingredients for the recipe.

Pour oil into a frying pan with a thick bottom, finely chop the garlic into it and let it warm up. At this time, cut the onions into half rings very thinly. When the garlic in the frying pan begins to darken, you need to take it out and add the onion to the hot oil. Reduce heat on the burner and cook the onion until translucent.

When the onion is ready, add previously defrosted and dried seafood to it; fry it for no more than a minute.

When the seafood is ready, add rice to the pan, mix with the fried filling and pour in the cream.

After adding the cream, increase the heat and continue to simmer the rice with seafood for about 3 minutes, constantly stirring the mass until the cream partially thickens. After the dish is ready, lay it out in portions, decorate and sprinkle with herbs.

Rice with seafood prepared according to this recipe turns out really very tasty and aromatic.

You can also cook rice with seafood in a slow cooker; see the recipe for this dish.