Squid and prawn pilaf with parsley salsa
9
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Imagine your table overlooks the azure wasters of the Aegean Sea when you enjoy this simple yet sensational Greek-style rice dish.
Ingredients
Calamari or squid, raw
250 g, hoods, cleaned
Raw peeled prawns
250 g, peeled, tails intact
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Fennel
1 small, finely chopped
Celery
2 stick(s), chopped
Garlic
2 clove(s), crushed
Dried chilli flakes
½ tsp, red
Fresh lemon rind
2 tsp, finely grated
Basmati rice
1¼ cup(s), (225g)
Dry-style white wine
80 ml, (1/3 cup)
Fish stock
2⅓ cup(s), (580ml)
Green shallot(s)
4 individual, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Cut squid in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 3cm pieces.
2
Lightly spray a large non-stick frying pan with oil and heat over high heat. Add half the squid and prawns and cook, turning, for 2 minutes or until browned. Repeat with remaining squid and prawns. Transfer to a 4.5-litre (18-cup) slow cooker.
3
Heat half the oil in same pan over medium heat. Add onion, fennel and celery and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, chilli and rind and cook for 1 minute or until fragrant. Stir in rice, wine and stock and bring to the boil. Transfer to slow cooker.
4
Cook, covered, on high for 45 minutes (or low for 1½ hours), stirring rice once halfway through cooking (see tip).
5
Meanwhile, combine shallots, parsley, extra rind and remaining oil in a small bowl. Serve pilaf with salsa.
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