Kavala Style Seafood Pilaf

Serves 4


  • 1/3 cup extra-virgin olive oil
  • 1/2 cup diced white onion
  • 1/3 cup diced green peppers
  • 3 cloves of garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1 Tbsp. tomato paste
  • 1/3 cup tomato sauce (Passata or fresh grated)
  • 1/4 tsp sweet paprika
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 cup par-boiled long-grain rice (Uncle Ben’s style), rinsed
  • 1lb. (454 gr.) Frozen seafood medley, thawed overnight in fridge
  • 3 cups of hot vegetable, seafood or chicken stock (or water)
  • salt and pepper to taste
  • 4 Tbsp. unsalted butter (optional but tastes great)


  1. Place a medium sized pot on your stovetop, medium heat. Add the onions, garlic and sweat for 5-6 minutes or until translucent. Now add half the parsley, tomato paste and stir in and cook for another couple of minutes.
  2. Add the tomato sauce, paprika, bay leaf and stir in. Add the wine and rice and stir in, simmer for a couple of minutes.
  3. Add the rice, stir in then add the seafood medley and stock and bring up to a boil. Season with some salt and pepper and once boiling, cover and reduce to medium/low.
  4. Simmer, stir bottom occasionally while covered for about 20 minutes. There  should be some liquid remaining and the rice should be cooked. If not cover and check in 5 minute intervals.
  5. Adjust seasoning with salt and pepper, add butter and remaining parsley, stir in. Spoon into portions or platter and serve.


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