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Photo of Squid and prawn pilaf with parsley salsa by WW

Squid and prawn pilaf with parsley salsa

Total Time
1 hr 20 min
20 min
1 hr
Imagine your table overlooks the azure wasters of the Aegean Sea when you enjoy this simple yet sensational Greek-style rice dish.


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


1 small, finely chopped


2 stick(s), chopped


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

2 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)


  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.


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