Michelin-Star Mediterranean Seafood Stuffed Peppers with Tilda Easy Cook Basmati & Wild Rice, Saffron Bisque & Lemon Herb Oil

Michelin-star Mediterranean seafood stuffed Romano pepper filled with Tilda Easy Cook Basmati & Wild Rice, king prawns, scallops, and crab, served with saffron shellfish bisque, Parmesan tuile, herb oil, edible flowers, and micro herbs on a fine-dining white plate.

Michelin-Star Mediterranean Seafood Stuffed Peppers with Tilda Easy Cook Basmati & Wild Rice, Saffron Bisque & Lemon Herb Oil

This Michelin-Star Mediterranean Seafood Stuffed Peppers with Tilda Easy Cook Basmati & Wild Rice is a luxurious fine-dining recipe combining sweet roasted Romano peppers, aromatic basmati and wild rice, succulent king prawns, crab, scallops, and a silky saffron shellfish bisque. Finished with lemon herb oil, Parmesan tuile, fresh herbs, and elegant garnishes, this seafood main course delivers rich Mediterranean flavour, restaurant-style presentation, and premium gourmet appeal. Perfect for dinner parties, summer entertaining, special occasions, and seafood lovers looking to create Michelin-inspired dining at home.

Course Dinner, Fine Dining Seafood Dish, Fine-Dining Entrée, Luxury Dinner, Main Course, Seafood Main, Summer Entertaining

Cuisine Coastal Cuisine, Contemporary British, Mediterranean, Michelin-Inspired, Modern British

Diet Low Fat

Keyword Mediterranean seafood recipe, Michelin star seafood recipe, saffron seafood bisque, seafood rice stuffed peppers, seafood stuffed peppers, stuffed Romano peppers, Tilda Easy Cook Basmati & Wild Rice recipe

Prep Time 35

Cook Time 40

Servings People

Calories 610

Ingredients

300 g Tilda Easy Cook Basmati & Wild Rice
8 large king prawns, peeled
150 g white crab meat
8 small scallops, diced
2 shallots, finely diced
2 garlic cloves
2 tbsp olive oil
40 g Parmesan
Fresh parsley
Fresh chives
Lemon zest
Sea salt
Black pepper

Roasted Peppers

Saffron Shellfish Bisque

500 ml fish stock
100 ml double cream
1 shallot
2 tbsp tomato purée
Pinch saffron
Splash brandy
Butter

Lemon Herb Oil

Parmesan Tuile

80 g Parmesan

Garnish

Micro herbs
Edible flowers
Baby basil
Lemon zest
Chive batons

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Instructions

Roast the Peppers

Roast whole peppers at 200°C for 20 minutes until softened.
Peel carefully while warm.

Cook the Rice

Cook Tilda Easy Cook Basmati & Wild Rice according to the pack instructions.
Allow to cool slightly.

Prepare the Filling

Cook shallots and garlic.
Add diced scallops.
Fold through: King prawns, crab meat, cooked rice, parmesan, herbs & lemon zest
Season well.
Stuff each roasted pepper.
Bake for 10 minutes.

Saffron Bisque

Reduce shallots with brandy.
Add tomato purée.
Pour in fish stock.
Infuse with saffron.
Reduce.
Finish with cream and butter.
Blend until silky.
Bake grated Parmesan until crisp.
Cool.

Michelin-Star Plating

Spoon saffron bisque into a warm bowl.
Place the stuffed pepper in the centre.
Lean Parmesan tuile against the pepper.
Drizzle basil oil.
Garnish with: micro herbs, baby basil, lemon zest, edible flowers & Chive batons.

How to Make Chive Batons

Choose long, straight, bright green chives that are fresh and unblemished.
Rinse thoroughly under cold water. Place the chives in a bowl of ice water for 5–10 minutes to crisp them.
Remove from the ice water and pat completely dry using kitchen paper.
Cut away any damaged ends. Line the chives together so they are all the same length.
Using a very sharp chef's knife, cut the chives into neat 5–8 cm (2–3 inch) lengths. Each piece should have perfectly square, clean-cut ends.
Keep the batons on a damp paper towel in the refrigerator until needed.

Notes

Chef's Recipe Notes

The secret to this Michelin-inspired Mediterranean Seafood Stuffed Peppers with Tilda Easy Cook Basmati & Wild Rice lies in using premium-quality ingredients and allowing each component to shine. Tilda Easy Cook Basmati & Wild Rice provides a fragrant aroma, light texture, and nutty flavour that perfectly complements the sweetness of roasted Romano peppers and delicate seafood. Avoid overcooking the rice so it retains its individual grains and elegant texture.

For the best flavour, use fresh king prawns, hand-picked white crab meat, and dry scallops. Roast the peppers until just tender to preserve their natural sweetness and vibrant colour. Finish the dish with a silky saffron bisque, freshly prepared lemon herb oil, Parmesan tuile, and carefully arranged micro herbs for a refined, restaurant-quality presentation worthy of a Michelin-starred dining experience.

Warm your serving plates before plating and garnish just before serving to keep the herb oil vibrant and the Parmesan tuile perfectly crisp.

Vegan Version

This recipe can be transformed into an equally elegant plant-based dish by replacing the seafood with a mixture of king oyster mushrooms, roasted oyster mushrooms, grilled courgettes, artichoke hearts, chickpeas, and asparagus. Replace the Parmesan with a vegan hard cheese, and swap the saffron shellfish bisque for a rich roasted tomato and saffron vegetable velouté made with vegetable stock and oat cream. The result is a beautifully balanced vegan main course with rich umami flavour, vibrant Mediterranean character, and stunning fine-dining presentation.

Gluten-Free Version

The recipe is naturally gluten-free when prepared with certified gluten-free stock, Parmesan, and seasonings. Always check ingredient labels if cooking for someone with coeliac disease or gluten intolerance.

Serving Tip

Serve immediately with a chilled Sauvignon Blanc, Albariño, or sparkling elderflower pressé to complement the fresh seafood, aromatic rice, and delicate saffron sauce. Finish with edible flowers, micro herbs, and chive batons for an elegant Michelin-style presentation.

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