Pilaf with squid
Description
This recipe won't take much time. My home-style pilaf with squid always turns out differently—I often experiment with spices and vegetables, but the main thing is that it's always delicious. Considering that squid often become rubbery when cooked, it's quite rare to end up with tender and juicy squid. That's why I highly recommend this classic squid pilaf recipe! 1. Rinse the rice and soak it in water for a while. 2. Meanwhile, heat a frying pan with vegetable oil and sauté finely chopped onion. Once the onion becomes translucent, add carrots cut into thin strips. Season the vegetables with your preferred spices and simmer under a lid until the carrots are tender. 3. While that's cooking, prepare the squid. If using frozen squid, thaw them, and add the released liquid to the vegetable sauté. 4. Prepare a casserole dish or a deep, thick-walled pot. Cut the squid as you like and place them on the bottom. 5. Add the vegetable sauté on top, including any remaining oil. 6. Then place the rice on top in a dense layer. By this time, the rice should have slightly expanded and turned white. Push whole garlic cloves into the rice in several places. 7. Carefully pour water into the dish, just above the rice level, and place it covered into a preheated oven for 30 minutes. Once the rice is fully cooked, mix the pilaf well before serving. The aroma and flavor are incredible! Even people who are usually indifferent to seafood typically love this squid pilaf—it doesn't taste fishy at all and turns out rich and satisfying with very little fat. Serve this pilaf as a main dish, sprinkled with fresh herbs and accompanied by a vegetable salad. :) Serve hot.