Long Island Seafood Pilau

Pilau, or pilaff as it is also called, was introduced into America from the Orient. For the past few centuries it has been a popular part of American cuisine, though much adapted. Serve Long Island Seafood Pilau with a crisp green salad for an informal lunch or dinner.

6-8

2 oz. butter

1 large onion, chopped

1 garlic clove, crushed

1 green pepper, white pith removed, seeded and coarsely chopped

1 red pepper, white pith removed, seeded and coarsely chopped

4 medium-sized tomatoes, blanched, peeled, seeded and coarsely chopped

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 teaspoon cayenne pepper

8 oz. shrimps, shelled

24 oysters, removed from their shells and coarsely chopped

24 clams, steamed, removed from their shells and coarsely chopped

12 oz. fresh, frozen or canned and drained sweetcorn

12 oz. cooked long-grain rice

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion, garlic and green and red peppers. Fry, stirring occasionally, for 8 to 10 minutes, or until the onion is golden brown. Add the tomatoes, salt, pepper, cayenne, shrimps, oysters, clams and sweetcorn and cook the mixture, stirring, for 5 minutes.

Stir in the rice, reduce the heat to moderately low and cover the pan. Cook, stirring occasionally, for 10 minutes, or until the mixture is very hot. Remove the casserole from the heat. Transfer the pilau to a warmed serving dish and serve.

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