Squid and prawn pilaf with parsley salsa

Name: Squid and prawn pilaf with parsley salsa
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 250 g Calamari or squid, raw hoods, cleaned; 250 g Raw peeled prawns peeled, tails intact; 1 tbs Olive oil; 1 medium Red onion finely chopped; 1 small Fennel finely chopped; 2 stick(s) Celery chopped; 2 clove(s) Garlic crushed; 0.5 tsp Dried chilli flakes red; 2 tsp Fresh lemon rind finely grated; 1.25 cup(s) Basmati rice (225g); 80 ml Dry-style white wine (1/3 cup); 2.333 cup(s) Fish stock (580ml); 4 individual Green shallot(s) thinly sliced; 0.25 cup(s) Fresh flat-leaf parsley chopped; 2 x 3 second spray(s) Oil spray

Points®

Total Time

1 hr 20 min

Prep

20 min

Cook

1 hr

Serves

Difficulty

Moderate

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

Cut squid in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 3cm pieces.
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.
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.
Cook, covered, on high for 45 minutes (or low for 1½ hours), stirring rice once halfway through cooking (see tip).
Meanwhile, combine shallots, parsley, extra rind and remaining oil in a small bowl. Serve pilaf with salsa.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIP: Suitable to cook on the stovetop.

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Squid and prawn pilaf with parsley salsa

Ingredients

Instructions

Notes

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