Recipe of rice with Peruvian seafood
There are thousands of ways to make arroz con mariscos , but the Peruvian version is one of the tastiest.
This dish is very reminiscent of the seafood paella of Spain, It has many similar ingredients, however, and I guarantee it, the taste is very different.
The reason? The tomato has an important role in this recipe, as well as the magic ingredient: the Peruvian yellow pepper.
This dish I have eaten 6 times in different places: 2 times in the Miraflores neighborhood in Lima, 1 in the historic center of that same city, 1 in Buenos Aires, Argentina, in this excellent restaurant , 1 in Caracas in a place where they did not do it properly and 1 in a Peruvian restaurant in Madrid.
After investigating and asking, I learned to do it at home and here is the recipe for Peruvian rice with seafood , true to the Lima version.
How to prepare rice with seafood
Ingredients (for 4 dishes)
- 1 cup of white rice
- 2 cups shrimp broth (for rice)
- ½ cup more shrimp broth (for the rest of the recipe)
- 200 grams of fresh shrimp with skin
- 200 grams of fresh shrimp with skin li>
- 200 grams of fresh squid
- 1 handful of sea shells: clam s, mussels, scallops
- ½ small octopus (optional)
- 1 large onion
- 2 medium tomatoes
- 1 clove of garlic
- 1 Peruvian yellow pepper
- 1 handful of peas
- 2 bay leaves
- White wine for cooking
- A pinch of oregano
- Fresh coriander
- 1 red pepper (optional)
- Oil olive
Wash and clean all seafood and shells.
Shrimp skin and the head and use them to make the broth.
Chop the squid and octopus on wheels.
Cook the octopus in water for 20-30 minutes. When ready, reserve.
Clean the sea shells thoroughly.
Chop all the vegetables into small squares. In the case of Peruvian chili, you can grind it after removing the seeds and veins.
First of all : cook the white rice in a pot with the 2 cups of broth Shrimp, bay leaves and 1 teaspoon of salt. When the liquid evaporates, lower the heat and cover. In 20 minutes it will be ready. Reserve.
This first step I recommend doing it 2 hours before the rest of the preparation to allow the grain to cool a bit.
Let's continue with the rest of the rice recipe with Seafood:
Heat a pot or paella pan. Add a couple of tablespoons of olive oil and sauté the cloves of garlic, onion, tomato and chili pepper (in that order). Add the oregano, salt and pepper and a small trickle of white cooking wine.
When the wine evaporates, add the remaining half cup of the shrimp broth.
Incorporate the shells , then the fresh squid and the previously cooked octopus, stir a few minutes.
At this time you can add the chili pepper if you decided to use it (it's spicy), the peas and the peeled shrimp.
Check the salt and pepper of this stew.
Add the cooked rice and stir well.
When the shrimp are cooked serve your seafood rice with chopped fresh cilantro leaves above. You can also put some parboiled egg rolls as in the photo.
Tips for making rice with seafood:
- If you want to have more reddish color, put a teaspoon of tomato paste when you are making the stew.
- It is important that you cook the octopus well before making this recipe. If you are not going to be very hard to chew.
- In the recipe I put you to use only 1 yellow pepper, but you can put more if you want.It's very easy.
- Do you want to make a rice with Spanish-Peruvian hybrid seafood? Put a piece of sausage to this recipe.
Other recipes for Peruvian food that I recommend
- Chupe de Camarones
- Recipe Chaufa Rice
- Peruvian Salted Lomo Recipe
- Chicken Chili Recipe
- Peruvian Ceviche Recipe
- Lima Cause