Equipment
Ingredients
Saffron Broth
- 1 saffron threads
- 700 ml seafood or vegetable stock, warm
- 60 ml dry white wine
Pilafi Base
- 30 ml olive oil
- 50 g vermicelli pasta, broken into 2cm pieces
- 150 g white onion, finely diced
- 15 g garlic, minced
- 300 g basmati rice, rinsed thoroughly and drained well
Seafood
- 200 g raw prawns, peeled and deveined
- 150 g sea scallops, roe removed
- 150 g calamari rings, sliced 1cm thick
Spicy Pine Nut Butter
- 60 g unsalted butter
- 40 g pine nuts
- 5 g aleppo pepper
- 15 ml lemon juice
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Warm the stock in a small saucepan over medium heat to 80°C/175°F. Crush the saffron threads slightly between your fingers and stir them into the warm stock. Set aside to infuse.
Heat the olive oil in a wide, heavy-bottomed pan over medium heat. Add the broken vermicelli and toast until deep golden brown, stirring constantly to prevent burning.
Add the diced onion to the pan with the vermicelli. Sauté until the onion is soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rinsed basmati rice, ensuring every grain is coated in the oil mixture. Toast gently for two minutes to develop flavor.
Pour the white wine into the pan to deglaze, using a wooden spoon to scrape up any browned bits from the bottom.
Pour the warm saffron-infused stock over the rice mixture. Bring to a gentle simmer around 90°C/195°F. Reduce heat to low, cover with a tight-fitting lid, and let it cook undisturbed.
Quickly uncover the pan. Arrange the raw prawns, scallops, and calamari evenly over the surface of the partially cooked rice. Replace the lid immediately and continue to steam until the seafood reaches an internal temperature of 63°C/145°F.
Remove the pan from the heat entirely. Leave the lid on and allow the pilafi to rest. This allows the steam to distribute evenly, finishing the seafood perfectly through residual heat.
While the pilafi rests, prepare the spicy butter. Melt the butter in a small frying pan over medium-low heat. Add the pine nuts and toast until lightly golden. Remove from heat and immediately stir in the Aleppo pepper and lemon juice.
Uncover the pilafi. Drizzle the warm, spicy pine nut butter evenly across the surface. Garnish with freshly chopped parsley and serve immediately.
Chef's Notes
- Rinsing the basmati rice is crucial for a fluffy pilafi where every grain is beautifully separated.
- Toasting the vermicelli not only provides a nutty depth of flavor but also reinforces the pasta's structure so it holds up alongside the simmering rice without turning to mush.
- Aleppo pepper offers a mild, fruity heat that complements delicate seafood without overpowering it. If using standard chili flakes as a substitute, halve the quantity to maintain balance.
- Residual heat is your best tool for cooking delicate proteins perfectly. Adding the seafood late and letting it rest off the heat avoids the common pitfall of overcooked, rubbery scallops and prawns.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat gently to avoid rubbery seafood.
