Recipe: Seafood pilaf - lean option, in a slow cooker. Pilaf with seafood in a slow cooker Pilaf with seafood in a redmond slow cooker

There are a lot of options for cooking pilaf - this dish is prepared from all types of meat, with vegetables and even with fruits. A special place in cooking is occupied by a dish based on seafood. Pilaf with seafood in a slow cooker is prepared very easily and does not require much effort. Due to the fact that, at will, you can use any products in completely different combinations, there will always be a wonderful treat for every taste on your table.

Pilaf with vegetables and seafood

Required Products:

• Seafood (any) - 300 g
• Rice - 2 cups
• Carrot - 120 g
• Onion - 100 g
• Garlic - 1 head
• Water - 3 glasses
• Vegetable oil - 70 ml
• Seasonings for pilaf - a pinch
• Salt - to taste

Cooking method:

Prepare all the necessary ingredients. You can take any seafood to taste, it is best to take a ready-made sea cocktail. Rinse rice well until clear water.

Rinse seafood well and pour boiling water over it. Leave them for 10 minutes in hot water, then drain and strain well to remove excess liquid.

Cut the onion into thin rings, chop the carrots into bars or grate.

Pour oil into the bowl of the multicooker, put vegetables and seafood in it and turn on the device to the “frying” mode.

When the food is lightly browned, add salt and seasonings, mix well again and put an even layer of rice.

Pour all the products with water, close the lid of the device and switch the multicooker to the pilaf mode. If this program is not available, you can use the rice or porridge / cereal mode. The default time is 40 minutes, you can set it manually.

Pilaf with seafood cooked in a slow cooker can be served with a salad of fresh vegetables or a slice of lemon.

Spanish recipe for paella seafood pilaf

"Paella" is an amazing dish of Spanish cuisine made from rice and seafood. An old legend is associated with the appearance of the recipe for this amazing treat. It is believed that "Paella" was invented by the inhabitants of the fishing village of El Palmarraion, when the Arabs came to the Iberian Peninsula. Local residents had to give away almost the entire rice crop, which at that time was sown on all the surrounding lands.

Despite the fact that in the 13th century Christians ousted all Muslims from Valencia, the cultivation of rice became prohibited. However, local residents, accustomed to this cereal, did not want to put up with it and continued to eat it, although in smaller quantities. To increase the portion of the dish, various seafood was added to it: mussels, shrimps, scallops, small fish and various vegetables. This is how the famous paella appeared - a dish without which it is impossible to imagine Spanish cuisine.

The Spaniards believe that three things are needed to make paella: a frying pan (Paella), rice and any seafood. Despite this, it can be successfully cooked in a slow cooker. The recipe itself is quite free in addition to rice, you can add any seafood, depending on taste preferences.

Prepare the products:

• Rice - 1 cup
• Seafood (shrimp, mussels, scallops, squid, cocktail) - 500 g
• Broth - 1 cup
• Ground red pepper - 1 pinch
• Paprika - 1 pinch
• Garlic - 5 cloves
• Tomato - 1 pc.
• Onion - 1 pc.
• Olive oil - 3 tbsp. l.
• Salt and turmeric - to taste

How to cook:

Pour olive oil into a multicooker bowl and heat up. Add minced garlic and diced onion.

When the onion becomes translucent, add the chopped tomato. You can add hot chili peppers (a few pieces).

Rinse all seafood well, if you use mussels and shrimps, they are added to the pilaf not peeled. Mix everything well, add salt, pepper and spices. Switch the appliance to the "cooking" or "quenching" mode. Pour in the broth and cook for 10 minutes.

Put the washed rice, smooth it in an even layer. If necessary, you can add water or dry white wine.

Close the multicooker with a lid and cook in the “pilaf” or “groats” / “porridge” mode for another 20 minutes.

Pilaf with vegetables and seafood "paella" is usually served in one wide plate or dish, garnished with lemon slices and slices of fresh vegetables.

• You can add a few pieces of smoked sausage or chicken fillet to paella.
• For cooking seafood, you can use vegetable or chicken broth; in the classic recipe, dry white wine is used.
• It is desirable to take mussels in shell, not peeled. They also decorate the finished dish.

Even lean cuisine can be made both tasty and healthy. When meat is not allowed, but protein is needed, seafood comes to the rescue. I often cook pilaf with a mix of seafood or just mussels. It turns out delicious, joyful, beautiful.

My pilaf will be very simple, without piling up ingredients. I want my kids to eat it.
We take onions and carrots - a lot, as in ordinary pilaf

Cut big enough

Fry directly in a slow cooker in a large amount of sunflower oil. I use the program "baking" (I have redmond)

As promised, I’m starting to share recipes for a slow cooker and today I’ll tell you how you can quickly and easily make seafood. Many people cook this dish like a regular pilaf, simply replacing the meat with squid, shrimp and mussels. But with seafood, we will use not only onions, carrots and rice, but we will add other vegetables that will bring notes of Mediterranean cuisine. Ingredients "Sea cocktail" 500 gr Freeze "Mexican mix" 2 pcs (400 gr) Rice 2 measuring cups Water 2 measuring cups Olive oil Soy sauce Butter 50 gr. Saffron

Lately I've been using one bag of Mexican Mix and one bag of frozen Hortex with oriental spices, it has bean sprouts and mushrooms, which go great with seafood and add more interest to the dish.

How to cook seafood

We lay out seafood at the bottom of the multicooker pan, you do not need to defrost them. I use a regular sea cocktail, which has squid, scallops, and shrimp with small octopuses.

Spread vegetable mixture on top. Also frozen, but if there is a desire, time, and most importantly - products are available, you can cook pilaf with fresh vegetables by cutting them into cubes.

We fall asleep with two measuring cups of steamed rice, which, of course, needs to be washed well. Fill with water: if we have fresh seafood and vegetables, then we need 3 measuring cups of water, if we use frost - two cups.

Add olive oil, soy sauce (optional), salt, a little butter and, if available, saffron.

We select the “pilaf” program, the multicooker will do the rest. It remains only to decorate the pilaf with lemon slices and herbs.

To be honest, at first I was afraid that scallops and octopuses, which do not like long heat treatment, would turn out to be “rubber”. But seafood in a slow cooker does not boil, but languishes, so the dish turns out tasty, light and literally melts in your mouth.

Ingredients:

Pork - 300 gr.
Rice - 360 ml (2 measuring cups).
Water - 4 measuring cups (640 ml).
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 3-5 cloves.
Vegetable oil - 1 tbsp.
Spices for pilaf, salt - to taste.

Cooking pilaf in a slow cooker:

I took the recipe from the book that came with my multicooker (stadler form chef one). I cooked pilaf for the first time in full accordance with what was written (the only thing was that the rice was round, at the right time there was no long-grain rice. Yes, yes, I know that it is blasphemous to cook round rice, but what can you do).

1. Rinse the pork in cold water, cut into medium-sized cubes. Grate the carrots, chop the onion. 2. On the “Frying” mode (in my multi temperature is 150-155 degrees), heat the bowl (5 minutes is enough), fry the meat in vegetable oil for 10 minutes (with the lid open), mix in the middle of cooking. Then add onions and 1/2 carrots, mix, fry for another 5 minutes (with the lid closed). 3. Then add the rest of the carrots, washed rice on top, salt, spices, unpeeled (just washed) garlic, do not mix. Pour in water carefully. Set the "Pilaf" mode (I have a temperature of 125-130 degrees). Cook 1 hour. 4. This is how the finished dish looks like immediately after cooking. The result is a delicious pilaf, but next time I’ll pour half a cup less water and try to cook for 40-45 minutes. Perhaps the fact is that the rice was round, and pilaf means long, which takes a little longer to cook. In general, the recipe in the book is quite suitable for use without making any special changes.

Enjoy your meal!

Seafood is not only tasty, but also healthy. Pilaf with seafood in a slow cooker will captivate you with an original taste note - be sure to please your household with this unusual dish.

Pilaf with squid in a slow cooker

These cephalopods are in great demand among seafood lovers. To prepare pilaf, you will need 3 tbsp. rice and 800 g of squid meat. Do not forget also about vegetables - peel onions and carrots (1 each). For this norm of products you will spend 4 tbsp. water. You will also need spices and salt (to taste). You can add dried herbs. Chop vegetables. After pouring oil into the bowl, put them there. Preheat 10 minutes (Baking). Cut the squid meat into strips. Add it to vegetables, salt, put spices. Rinse the rice, add to the total mass and mix. Pour in the liquid. Close the lid, turn on the Pilaf mode (cooking takes 40 minutes).

Pilaf with shrimps in a slow cooker

Shrimps have a relatively low calorie content (only 73 kcal / 100 g), so they can be used in the diet menu. Using a slow cooker, you can cook a diet dish without much effort on your part. The main ingredients of the dish are 0.5 kg of shrimp and 1.5 tbsp. rice. Peel carrots and onions (1 each). For frying, you need 4 tbsp. vegetable oil, and to add flavor - spices (ground pepper, turmeric, coriander, cumin). If you want to give a spicy-sweet note, steam a handful of raisins. Pour oil into the bowl and fry vegetables in it (Frying or Baking mode). Defrost shrimp, process, put to vegetables, warm in the same mode for 5 minutes. Wash the rice, add to the shrimp along with spices and salt. You can put raisins and barberries at this point. Pour in the liquid (1:2). Cook for 40 minutes (Pilaf mode), and then leave for 20 minutes on the Reheat.

Pilaf in a slow cooker with mussels

These bivalves are also not very high in calories - 100 g of the product provides us with 77 kcal. To prepare a delicious pilaf, wash 2 tbsp. rice. Peel a large carrot, onion and a couple of cloves of garlic. Prepare mussels (requires 300 g) - defrost, remove hairs, wash. Pour oil (2-3 tablespoons) into the multicooker bowl, add chopped vegetables. In the Fry mode, first fry the grated carrots (3 minutes), then the onions (3 more minutes). Add mussels to vegetables, heat for 5 minutes. Then salt, season to taste, add garlic, bay leaf. Add rice, stir. Pour in 3 tbsp. water. Cook in Pilaf mode for 40 minutes.

Pilaf with a mixture of seafood

This recipe invites you to combine different seafood in one dish - you will need shrimp (400 g) and mussels (300 g). In addition, you need the following ingredients: onion, lemon and carrots (1 each), dry ginger (1 tsp) and 2 types of rice (basmati and black) - 70-80 g each. 50 ml is enough to prepare pilaf vegetable oil.

Defrost seafood, clean, wash. Pour the oil into the bowl, put the seafood, add the ginger and heat in the Frying (Baking) mode for 3-5 minutes. Add vegetables and continue heating for 5 minutes. Wash rice, add to seafood, put salt and seasonings to taste. Add water (its level should be higher than the level of rice on the finger). Cook in Pilaf mode for 40 minutes. Squeeze juice from a third of a lemon into the finished dish, mix. Cut the rest of the lemon into thin slices, which decorate each serving.

Pilaf with seafood in a slow cooker can be cooked even while dieting, especially if you plan to use healthy varieties of rice. The dish turns out to be hearty and very tasty (unless, of course, you like seafood).

My family loves seafood, but before that I only cooked salads or appetizers from them. Having tried pilaf with seafood, I was pleasantly surprised - it turned out very tasty. The squids and shrimp turned out quite dense, but not rubbery, but the mussels in pilaf were just great. If you want all seafood to remain soft, then you can add them to the rice bowl 5-7 minutes before the end of cooking.

To cook pilaf with seafood in a slow cooker, prepare all the necessary products - there are few of them and they are all available. Seafood can be taken out ahead of time to thaw.

First, prepare the vegetables. Carrots need to be peeled and chopped as you like, for example, you can grate the vegetable on a coarse / fine grater or cut into cubes, straws. Peel the onion from the husk, cut into small cubes.

Pour a small amount of vegetable oil into the bottom of the multicooker bowl. Seafood should be thawed at room temperature. You can take a "sea cocktail" or just several types of seafood separately - shrimp, squid, mussels, octopus tentacles. Particularly large pieces can be cut into smaller ones. Together with vegetables, send seafood to the multicooker bowl.

Pour rice for pilaf into the multicooker bowl, add dried saffron petals, dried thyme, salt, and other spices for pilaf.

Pour in water in the ratio of 1 part rice to 2 parts water and another 200 g. Close the lid and cook pilaf with seafood in a slow cooker in the "Pilaf" or "Rice" mode for 40 minutes. After a beep, the lid can be opened and the dish can be served immediately.

Pilaf is much tastier when it is hot or warm. Serve it on a large common dish or in portions.

Enjoy your meal!