Seafood rice
Basmati rice with cumin and turmeric cooked in fish stock, with shrimp, calamari and coriander.
- Cooking time
- 40 min
- Hands-on time
- 25 min
- Free time
- 18 min
- Difficulty
- Medium
- Cuisine
- Levantine
- Calories
- 540
- Contains
- Dairy, Fish, Shellfish
The seafood is seared for a minute and set aside, then goes back on top once the rice has absorbed its stock — five minutes under the lid is enough to heat it without toughening it. The rice is fluffed with a fork so the grains stay separate.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the rice
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Pot with a lid — The rice absorbs the stock covered, over low heat.
- Strainer — The rice is drained well before it is toasted.
Method
Dry the seafood and sauté it in oil with half the garlic for a minute, then set it aside.
You’ll know it’s ready whenIt has changed color on the outside only.
Sauté the onions and the rest of the garlic until they soften, then add the spices and stir.
You’ll know it’s ready whenThe aroma is strong and the onions are translucent.
Add the drained rice and stir for two minutes, then add the hot broth and salt.
You’ll know it’s ready whenThe rice is coated with fat and the broth covers it by a finger.
Cover the pot and leave it on low heat until the rice absorbs the liquid.
You’ll know it’s ready whenA small hole poked through to the bottom shows it is dry.
Return the seafood on top of the rice, cover the pot for five minutes, then fluff with a fork and sprinkle with coriander.
You’ll know it’s ready whenThe grains are separate and the seafood is hot and tender.
On the same table
Dishes that belong beside this one.
Arabic Salad
15 min
Salatet Raheb
35 min
