Peruvian Rice with Seafood Recipe

One of the specialties of Peruvian gastronomy is the one that gathers the best of the enormous biodiversity of its wide coastline. In addition, the always generous Mar de Grau offers the best fish and shellfish that end up causing an unforgettable experience for national and international palates. And, as you well know, a clear example of this explanation is the Peruvian yellow rice with seafood. This recipe is about a preparation that can be similar to paella, but that carries inside the essence of the coastal cuisine of Peru. A creamy, fresh rice, full of strength, flavor and color that little by little acquires an increasingly important place in the list of the best dishes in this part of the world.

Ingredients to make Peruvian Seafood Rice:

• 8 prawns
• 6 fan shells
• 100 grams of clam lips or sea snails
• 200 grams of cooked octopus
• 2 red onion
• 3 tablespoons minced garlic
• 2 tablespoons of panca chili paste
• 2 tablespoons yellow pepper paste
• 2 yellow peppers
• 1 red bell pepper
• ¼ cup of corn
• ¼ cup of peas
• 100 milliliters of fish stock
• 50 milliliters of achiote oil
• 50 milliliters of white wine
• 50 milliliters of heavy cream (¼ cup)
• 1 splash of vegetable oil

How to make Peruvian Seafood Rice:

1. Are you wondering how to prepare rice with seafood? Don’t miss out on this build! To start with the Peruvian seafood rice recipe, it is recommended to first have the cooked white rice made the night before.
2. In this way, you will prevent the grain from breaking when incorporating it into the preparation.
3. In addition, the flavor of the recipe will be better adhered to the rice, since it will be reheated in the middle of the sauce.
4.  After this step, make sure that the seafood you have chosen is the freshest possible. You should know that all shellfish are valid, but, on this occasion, we have chosen the ones you will see below.
5. Clean and wash them with cold water and reserve.
6. Tip: you can reserve the shell of the shells together with two whole prawns for the decoration of the final dish.
7. On the other hand, prepare the mise en place with the following ingredients: chopped red onion for dressing, ground garlic and chili paste, cooked peas and corn, yellow chilies and peppers cut into thin strips, and, finally, the Parmesan cheese grated.
8. Also have the achiote oil, white wine, milk cream and fish or shellfish stock on hand.
9. This will be a fairly quick preparation, for this reason it is necessary that you have everything at your fingertips.
10. Now it’s time to start with the dressing. In this step, heat a dash of vegetable oil in a large skillet or pot.
11. Next, add the chopped red onion and, after frying it for 2 minutes, add the minced garlic.
12. Add the chili paste and, after 2 more minutes, add the yellow chili and the chopped paprika in strips. Let everything cook for 1 more minute.
13. At this point, add the shellfish together with a pinch of salt and the white wine.
14.  Keep the heat high and mix quickly, this should only cook for 1 minute.
15. Tip: remember that if you leave the shellfish cooking for a long time, they will end up getting hard or chewy. Therefore, follow the recommendations that we offer you in this step.
16. Gradually add the cooked white rice and mix carefully, keeping in mind that all the rice should take on a reddish color.
17. Here you should also add a little more salt along with the pepper and cumin to taste. The rice with seafood and white wine is almost ready!
18. In this step you must add the corn, the peas, the finely chopped coriander leaves and a stream of fish stock, you must keep moving.
19. Also pour the achiote oil here. You will see that the Peruvian seafood rice turns a deep yellow-orange color.
20. Trick: you can add part of the grated Parmesan cheese in this step. In addition, you can also make white rice with seafood.
21. Before finishing and serving the preparation, add the milk cream, rectify salt and mix lightly.
22. At this point, the rice with fish and shellfish is ready to be served.
23. If you wish you can serve with a little more grated Parmesan cheese on top. Now you can taste this delicious Peruvian rice with seafood

Peruvian sea round

Rice and seafood is always a good candidate to integrate a good marine duo, a marine trio or, even, the popular and forceful marine round, which can also include the acclaimed marine dishes of this cuisine, such as: Peruvian ceviche, the fish tradition, the Lima cause, the fish crackling, the easy rice with shrimp, and it even pairs perfectly with a good glass of lecher de tiger. There is no way to limit yourself to tasting a great Marina round!

And, to accompany it, you can make a Creole sauce, which is nothing more than finely chopped red onion, chili pepper and finely chopped coriander plus lemon juice and salt. In addition, it goes very well with pieces of avocado on top.