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Arroz con Mariscos shellfish rice

Arroz con Mariscos shellfish rice


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Description:

The fishing grounds off the Peruvian Pacific coast are blessed with a great diversity of seafood. The meeting of two ocean currents - the southern Humbloldt which brings cold water from the seas off the north Chile, and the El Niño bringing warmer water from the north - provides a rich marine environment where 400 species of shellfish thrive. Peruvian cooks put them to good use in another of our delicious seafood recipes

Prep:

1 hour

Servings:

Submitted by:

Julio-Cesar
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Ingredients

2
3/4 cups raw mixed seafood (if using octopus it must be cooked previously)
2
cups rice
2
tbsp vegetable oil
1
medium red onion, small diced
3
cloves garlic, minced
2
tbsp aji amarillo paste
1
tomato, peeled and small diced
1
1/2 tbsp paprika
1/2
tbsp dried oregano
2
bay leaves
1/4
cup achiote oil
1/4
cup white wine
1/4
cup chicken stock
1
red bell perpper peeled and small diced
1
tbsp cilantro in chiffonade
salt and white pepper

Directions

1.
cook rice a la peruana (1 tbsp of garlic per cup of rice, sauteed in Tbsp of oil, add rice and coat, add 2 cups of water per cup of rice, season with salt) , without adding corn kernels.
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2.
In a large pan, heat the oil and saute onion, over medium heat, until translucent, about 3 minutes. Add garlic and aji amarillo and continue cooking until ingredients are golden, 1 or 2 minutes.
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3.
Add tomato, paprika, oregano, bay leaves and achiote oil and cook for a further 5 minutes. Add wine and cook, stirring untill all the liquid has evaporated. Remove the bay leaves.
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4.
Add the stock or consomme and bring back to a boil. Add the cooked rice, seafood, chopped red bell perpper, cilantro and salt and pepper to taste. Mix all ingredients well and serve immediately.
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