Rice with Seafood

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Preparation info

  • Serves

    2

    • Difficulty

      Medium

Appears in

Peruvian Kitchen

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

Method

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