Rice with Seafood

Name: Rice with Seafood
Yield: Serves 2
Cuisine: Peruvian
Ingredients: 8 ounces raw seafood (calamari rings, peeled shrimp, clams, scallops, etc.); 3 tablespoons vegetable oil; 2 cups cooked white rice; ¼ cup white wine; ¼ cup fish stock; ½ cup roasted red bell pepper; ½ cup green peas; ½ cup grated Parmesan cheese; 1 tablespoon cilantro leaves, chopped; Salt and pepper; ½ cup red onion, finely diced; 3 garlic cloves, diced; 1–2 tablespoons ají amarillo, chopped; 1 tomato, peeled, seeded, and chopped (or 1 tablespoon tomato paste); ½ teaspoon dried oregano; 1 bay leaf; ¼ cup achiote oil (see tip box)

Preparation info

Serves
2

Difficulty
Medium

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

This dish is every Peruvian’s dream come true, as it puts together two of our great culinary loves: seafood and rice. Every time I make it, my mind wanders back to a beautiful restaurant in Lima called Costa Verde, overlooking the Pacific Ocean and the majestic cliffs that make our city as unique as its food.

Ingredients

8 ounces raw seafood (calamari rings, peeled shrimp, clams, scallops, etc.)
2 cups

Americas
Peru
Lima
Fish course
Pescatarian
Gluten-free

Method

Heat the oil in a saucepan over high heat and cook the onion, stirring for 3 minutes.
Lower the heat to medium, add the garlic, and continue cooking for 2 more minutes.
Add the chopped tomato (or tomato paste), ají amarillo, dried oregano, bay leaf, and achiote oil. Cook for 5 minutes.