Seafood pilafi with chilli pine nut butter

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Georgina Hayden
From Saturday Kitchen


For the pilafi

  • 2 tbsp olive oil
  • 75g/2¾oz unsalted butter
  • 80g/3oz vermicelli
  • 2 onions, sliced
  • 2 garlic cloves, sliced
  • 350g/12oz ripe tomatoes, finely chopped
  • 250g/9oz long grain or basmati rice
  • 800ml/28fl oz hot fish stock or water
  • good pinch of saffron
  • 1 cinnamon stick
  • 75g/2¾oz golden raisins
  • 600g/1lb 5oz seafood (such as squid rings, deveined prawns and mussels), cleaned
  • sea salt and freshly ground black pepper
  • 1 lemon, cut into wedges, to serve

For the chilli pine nut butter

  • ½ tsp dried chilli
  • 60g/2¼oz pine nuts
  • ½ bunch flatleaf parsley, chopped
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