Gathered from the Oceans & The Seas Cuisine

Astitchintime

This recipe looks amazing! and I was just about to ask the same question about the type of rice to use

White, long grain rice make excellent pilaf, imo.

This recipe looks amazing! and I was just about to ask the same question about the type of rice to use

Chocolatelovinggran

Which rice would you recommend Frenchgalinspain ?

I am in Spain, and uncertain which brands of rice would work best for a Pilaf abroad.

There are rices for Pilaf .. A long grain rice would work better than a short grain or round short grain ..

Who's doesn't love easy pilaf?
My DH ☹
If I suggest rice he looks ☹

Which rice would you recommend Frenchgalinspain ?

Sorry, i haven't seen any previous posts from this member and just seeing it pop up like that without explanation and without quanties puzzled me.

Threads do not usually start like that with just a recipe and no explanation. ithen had a problem with the report form as I wanted to tick 'other' rather thaan 'spam' but it wouldn't let me and then add an explantory sentence, but again the form wouldn't let me.

My apologies to the OP
ckc. i would also add that form some reason the report form wasn't woking properly and I could neither tick 'other' rather than spam, nor add a note making clear that I was uncertain

Thank you Frenchgalinspain

Frenchgalinspain

From prawns to amberjack, the sea is a treasure chest of gastronomic delights gathered from the oceans and the seas and are prepared utilising a variety of cooking methods from grilling, steaming, sauté-ing to dredging in flour and frying to oven baking and straight out of the ocean or sea ..

This evening I am preparing a recipe of Fresh prawns with
rice Pilaf prepared with apricots, orange zest and almonds with cardamom and grated orange zest ..

Toss the washed and deveined and deshelled prawns with paprika, cinnamon, salt and black peppercorns grinded, white peppercorns ground and cardamom.

In a large skillet, heat 2 tablespoons of Extra virgin olive oil and add the prawns, stirring and then remove from the skilled and set aside.

Cover and reduce heat to simmer and add a small onion or shallot or leek, rice of choice, chicken broth or chicken stock strained and dried apricots sliced finely and orange zest.

Cover and reduce heat to low and simmer 15 to 20 minutes. Stir in the prawns and the almonds. Cover and continue to simmer no more than 3 or 4 minutes until the liquid is absorbed.

We had this dish in Dubai in 2020 and it is always a lovely pleasure.

A very lovely dish serving with baked Pita and chilled Prosecco from Veneto.

Separately cooking tofu square, or adding cannelinni beans as sub for prawns would make this a lovely dish as well. Thank you for the idea.

Who's doesn't love easy pilaf?

Joseann

The minute I see the word prawns in the first sentence, my mouth starts to water. Langoustines and lobster, too.
I think it's because I'm a Pisces!
Sounds heavenly.

Us too.

It will be heavenly !

Thank you for dropping by and all our best wishes for a lovely weekend.

It is quite good with chicken breast too !!

MiniMoon

That sounds delicious. I love seafood and fish. Yesterday I made Machali aur daal (fish and lentil curry) but instead of using hake I made it with cod cheeks from my monthly fishbox.
I found the recipe in The Guardian online.

Thank you for the very much for the nice complement.

It is quite extraordinary and works well with chicken breast too.

Have a fabulous weekend.

GrannyGravy13

That sounds delicious, will definitely save this recipe 🍤👍

It is quite exceptional.

Thank you very much and have a wonderful weekend.

You can also prepare it with chicken breast or go vegetarian with it ..

That sounds delicious. I love seafood and fish. Yesterday I made Machali aur daal (fish and lentil curry) but instead of using hake I made it with cod cheeks from my monthly fishbox.
I found the recipe in The Guardian online.

That sounds delicious, will definitely save this recipe 🍤👍

The minute I see the word prawns in the first sentence, my mouth starts to water. Langoustines and lobster, too.
I think it's because I'm a Pisces!
Sounds heavenly.

Jaxjacky

Sadly neither of us like much seafood, I’ll eat fish, but not seafood in shells, MrJ won’t eat any.

Jaxijacky,

You could make the same dish with sliced chicken breast as well or keep it vegetarian and add fresh tomato (de-skinned and de-seeded if you wish) or use cherry tomatoes, lemon zest or orange zest, garlic, sliced celery and carrot, jarred artichokes, and the Pilaf rice and chopped dill herb or dry spice. Vegetable broth to cook the rice. Almonds, onion, red pepper flakes if you like a little piquant.

There are a few things I could eat every day and not tire of them. One is prawns.

Sadly neither of us like much seafood, I’ll eat fish, but not seafood in shells, MrJ won’t eat any.

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Germanshepherdsmum

That sounds delicious. Think I’ll try it next week. Thanks for the suggestion!

Thank you very much. It is quite lovely.

The OP is a regular poster with food recipes. Have you never read her What’s for lunch/ brunch thread? She is French but lives in Spain. I wouldn’t have thought anyone used to cooking would need quantities for this simple recipe.

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That sounds delicious. Think I’ll try it next week. Thanks for the suggestion!