Seafood Pilaf

18 Ingredients

Number of servings

3 cloves garlic
1/4 cup extra light olive oil
2 cup long grain rice
100grams Greek feta, crumbled
1 cinnamon stick
6 cloves
1teaspoons mint, chopped
2 red onions, chopped
1teaspoons parsley, chopped
8 roma tomatoes, chopped
2 baby fennel, trimmed and thinly sliced
4 cardomom pods
1 lemon, juiced and rind finely grated
2 cup chicken stock
800grams seafood marinara mix
1teaspoons black pepper
1teaspoons dill, chopped
1 pinch pink salt ground (to taste)

Method

Step 1 of 3

Heat 2 tbs oil in a large frying pan. Add onion and garlic and cook for 5 minutes until softened and golden. Add marinara mix and cook for 3-4 minutes, stirring frequently until seafood changes colour. Transfer to a bowl using a slotted spoon.

Step 2 of 3

Add remaining oil to pan and reheat. Add fennel, spices and rice and cook for 1 minute then add tomatoes, stock and lemon rind and juice. Season with salt and pepper, bring to the boil, reduce heat to a slow simmer and cook covered for 15 minutes or until rice is tender.

Step 3 of 3

Return seafood to pan and fold through rice. Reheat gently for 5 minutes. Transfer to a large warmed platter and scatter herbs and feta over the top. Serve with lemon wedges.