← All recipes

🍽️ Creamy Seafood Rice Gratin

421 kcal · 30 min · 4 servings

Ingredients

• 300 g Basmati rice
• 1 Shallot
• 2 tbsp Peanut oil
• 2 tbsp Mild curry powder
• 500 ml Vegetable broth
• Salt
• 250 g small, ready-to-cook Squid
• Pepper (1 small yellow, green, and red each)
• 1 Clove of garlic
• 4 tbsp Peanut oil
• 1 red Chili pepper
• 200 g raw, peeled Shrimp tails
• 0.5 tsp Ground coriander
• Salt
• Pepper (from the mill)
• 1 tbsp Chives

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Heat the oil in a pot.
3. 3. Add the shallot cubes to the hot oil and sauté them until they are soft and translucent.
4. 4. Stir the curry powder and rice into the shallots.
5. 5. Toast the mixture briefly until it smells fragrant.
6. 6. Deglaze everything with half of the vegetable broth.
7. 7. Wait until the liquid is almost completely absorbed by the rice.
8. 8. Add the rest of the vegetable broth.
9. 9. Season the rice mixture with a little salt.
10. 10. Place a lid on the pot.
11. 11. Let the rice simmer covered on low heat for 12 to 15 minutes.
12. 12. Cut the calamari into rings about 1 cm thick.
13. 13. Wash the bell pepper thoroughly.
14. 14. Remove the stem and the inside of the bell pepper.
15. 15. Halve the bell pepper.
16. 16. Remove the white seeds and membranes.
17. 17. Cut the bell pepper flesh into roughly 1.5 cm diamond shapes.
18. 18. Wash the chili pepper.
19. 19. Cut the chili pepper lengthwise.
20. 20. Remove the seeds and white inner membranes of the chili.
21. 21. Dice the chili finely.
22. 22. Peel the garlic.
23. 23. Chop the garlic finely as well.
24. 24. Heat the oil in a pan.
25. 25. Sauté the garlic and bell pepper diamonds in the pan.
26. 26. Add the chili flakes.
27. 27. Season the mixture lightly with salt.
28. 28. After 3 minutes, add the calamari to the pan.
29. 29. After another 5 minutes, add the prawns.
30. 30. Season with coriander, salt, and pepper.
31. 31. Mix the seafood thoroughly with the cooked rice.
32. 32. Transfer the rice and seafood mixture into a fireproof dish.
33. 33. Preheat the oven to 180 degrees.
34. 34. Bake the casserole in the preheated oven for 12 to 15 minutes.
35. 35. Garnish the finished casserole with fresh chives.
36. 36. Serve the casserole hot.

Nutrition per serving

• kcal: 421
• Protein: 22 g · Fett/Fat: 13 g · Carbs: 50 g