Arroz con Camarones

Name: Arroz con Camarones
Cuisine: Peruvian
Ingredients: 2 red bell peppers, peeled and diced fine; 1 tbsp crayfish corals; 2 cups (400 g) peeled crayfish tails; ½ cup white wine; Salt; 1 cup fish stock or fumet; 1 cup fish stock or fumet; 3 tbsp freshly chopped cilantro; 3 tbsp vegetable oil; 1 medium red onion, chopped; 3 cloves garlic, minced; 2 tomatoes, peeled and chopped fine; 1½ tbsp paprika; ½ tsp dried oregano; 2 bay leaves; 1 tsp rocoto paste; 2 cups rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is another recipe from master chef/restaurateur Alfredo Aramburú. Here he seasons the crayfish in this traditional rice dish with paprika and a hint of spicy rocoto. The flavor is deliciously enhanced by using the crayfish corals.

Ingredients

2 cups rice
3 tbsp vegetable oil
1 medium red onion

Americas
Peru
Fish course
Gluten-free
Pescatarian

Method

Preparation

Cook rice, following recipe for Arroz a la Peruana, but without adding the corn kernels.

In a large pan, heat the oil and sauté onion, over medium heat, until translucent, about 3 minutes. Add garlic and continue cooking until ingredients are just turning golden, 1 or 2 more minutes.

Add tomato, paprika, bay le