Equipment
Ingredients
Saffron Broth
- 500 ml seafood stock, warm
- 60 ml dry white wine
- ½ g saffron threads, crushed lightly
Pilafi Base
- 30 ml extra virgin olive oil
- 50 g vermicelli pasta, broken into 2cm pieces
- 250 g basmati rice, rinsed thoroughly and drained well
- 100 g yellow onion, finely diced
- 10 g garlic, minced
Seafood
- 250 g large shrimp, peeled and deveined
- 300 g mussels, scrubbed and debearded
- 150 g bay scallops, side muscle removed
- 4 g fine sea salt, to taste
- 2 g black pepper, freshly ground
Spicy Pine Nut Butter
- 60 g unsalted butter
- 40 g pine nuts
- 4 g aleppo pepper
Garnish
- 15 g fresh parsley, finely chopped
- 1 lemon, cut into wedges
Nutrition (per serving)
Method
In a small saucepan, warm the seafood stock until gently steaming. Remove from heat, stir in the crushed saffron threads, and set aside to steep while preparing the rest of the dish.
Heat the extra virgin olive oil in a large Dutch oven over medium heat. Add the broken vermicelli pasta and toast, stirring constantly, until it turns a deep, nutty brown. Watch closely as it can burn quickly.
Add the diced yellow onion and minced garlic to the Dutch oven. Sauté until the onions soften and become translucent, stirring frequently to prevent the garlic from browning excessively.
Stir in the rinsed basmati rice, ensuring the grains are fully coated in the oil and aromatics. Toast the rice for a minute until the edges of the grains become slightly translucent.
Pour the warm saffron-infused stock and white wine into the rice mixture. Season with fine sea salt and freshly ground black pepper. Bring the liquid to a rolling boil, then reduce the heat to low, cover tightly, and simmer.
Working quickly to retain heat, uncover the pot and arrange the shrimp, bay scallops, and mussels over the partially cooked rice. Cover immediately and steam until the mussels open, and the shrimp and scallops are opaque, reaching an internal temperature of 63°C/145°F. Discard any mussels that remain completely closed.
While the seafood steams, melt the unsalted butter in a small skillet over medium heat. Stir in the pine nuts and Aleppo pepper. Cook until the butter begins to foam and turn slightly brown, giving off a toasted, nutty aroma.
Remove the pilafi from the heat. Carefully pour the hot, spicy pine nut butter evenly over the steamed seafood and rice. Scatter chopped fresh parsley over the top and serve immediately with fresh lemon wedges on the side.
Chef's Notes
- To extract the maximum color and flavor from the saffron, you can grind the threads with a tiny pinch of coarse salt or sugar before steeping in the warm broth.
- Rinsing the basmati rice is a non-negotiable step. It washes away surface amylopectin, ensuring the pilafi yields distinct, fluffy grains rather than a clumpy mass.
- Aleppo pepper offers a beautiful fruitiness and mild heat. If substituting standard crushed red pepper flakes, reduce the quantity by half to avoid overpowering the delicate seafood.
- Browning butter triggers the Maillard reaction, transforming milk solids into deep, nutty flavor compounds. Keep the heat moderate and pull the skillet off the burner exactly when it smells like toasted hazelnuts.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat very gently to prevent the seafood from becoming rubbery.
Reheating: Warm gently in a skillet over low heat with a splash of water, covered, just until heated through.
