Arroz con Mariscos

Name: Arroz con Mariscos
Cuisine: Peruvian
Ingredients: 3 tbsp vegetable oil; 2 cups rice; 2¾ cups (600 g) raw mixed seafood (if using octopus it must be cooked previously); 2¾ cups (600 g) raw mixed seafood (if using octopus it must be cooked previously); 1½ tbsp paprika; 1 tomato, peeled and chopped; 3 cloves garlic, minced; 1 medium red onion, chopped; Salt and white pepper; Salt and white pepper; ¼ cup achiote oil (see recipe for Adobo de Chancho); ¼ cup white wine; ½ tsp dried oregano; 2 bay leaves; 1 red bell pepper, peeled and chopped; 1 tbsp freshly chopped cilantro; ¼ cup chicken stock or consommé; ¼ cup chicken stock or consommé

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

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

Ingredients

Americas
Peru
Main course
Gluten-free

Ingredients

Method