Crimean Tatar Seafood Pilaf

Ingredients

In this adaptation of Risotto ai frutti di mare to Crimean Tatar cuisine, we replace the traditional Italian risotto rice with Crimean Tatar rice, which has a slightly different texture and flavor. Additionally, we incorporate Crimean Tatar spices, such as cumin and coriander, to infuse the dish with the unique flavors of the region. We alse have the original recipe for Risotto ai frutti di mare, so you can check it out.

• 2 cups (400g) Crimean Tatar rice 2 cups (400g) Crimean Tatar rice
• 1 lb (450g) mixed seafood (shrimp, mussels, calamari) 1 lb (450g) mixed seafood (shrimp, mussels, calamari)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 4 cups (950ml) seafood broth 4 cups (950ml) seafood broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 75g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the Crimean Tatar rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the mixed seafood to the pan and cook until they are just cooked through. Remove the seafood from the pan and set aside.
4. 4.
   In the same pan, add the Crimean Tatar rice and toast it for a few minutes until it becomes slightly golden.
5. 5.
   Add the cumin and coriander to the pan and stir well to coat the rice with the spices.
6. 6.
   Gradually add the seafood broth to the pan, stirring constantly. Allow the rice to absorb the broth before adding more.
7. 7.
   Continue adding the broth and stirring until the rice is cooked al dente and has a creamy consistency.
8. 8.
   Return the cooked seafood to the pan and gently fold it into the rice.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and let the pilaf rest for a few minutes.
11. 11.
    Serve the Crimean Tatar Seafood Pilaf garnished with fresh parsley.

Treat your ingredients with care...

• Crimean Tatar rice — Rinse the rice thoroughly before cooking to remove any excess starch and ensure a fluffy texture.
• Seafood — Cook the seafood just until it is cooked through to avoid overcooking and maintaining its tenderness.

Tips & Tricks

• For a spicier flavor, add a pinch of chili flakes to the pilaf.
• If you prefer a richer taste, substitute some of the vegetable oil with butter.
• Serve the pilaf with a squeeze of fresh lemon juice for a burst of citrus flavor.
• Feel free to customize the seafood selection based on your preferences and availability.
• To enhance the aroma, toast the cumin and coriander seeds before grinding them.

Serving advice

Serve the Crimean Tatar Seafood Pilaf as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a glass of chilled white wine.

Presentation advice

Present the pilaf in a large serving dish, garnished with fresh parsley. Arrange the seafood on top of the rice to showcase its vibrant colors. Serve with lemon wedges on the side for an attractive presentation.