Rice with seafood
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 3 tablespoons vegetable oil
  • ½ cup red onion, finely diced
  • 3 garlic cloves, diced
  • 1 – 2 tablespoons aji amarillo, chopped
  • 1 tomato, peeled, seeded and chopped (or tomato paste)
  • ½ teaspoon dried oregano
  • 1 bay leaves
  • ¼ cup achiote oil*
  • ¼ cup white wine
  • ¼ cup fish stock
  • 8 oz. raw seafood mixture (squid rings, peeled shrimp, clams, scallops, etc.)
  • 2 cups cooked white rice
  • 1 red bell pepper, char-broiled, peeled and chopped
  • ½ cup cooked green peas
  • ½ cup grated Parmesan cheese
  • 1 tablespoon coriander leaves, chopped
  • Salt and pepper
  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 garlic and continue cooking 2 more minutes.
  3. Add chopped tomato (or tomato paste), aji amarillo, dried oregano, bay leaf, and achiote oil. Cook for 5 minutes.
  4. Add white wine, bring to a boil and let it reduce to almost dry. Add fish stock, rice and seafood, and cook, stirring for 3 minutes. Discard the bay leaf.
  5. Incorporate the rice, chopped bell pepper, green peas, Parmesan cheese, coriander leaves, salt and pepper.
  6. It must be very hot and juicy.
  7. Serve immediately.
  8. *To make achiote oil, put ½ cup vegetable oil in a small saucepan, with 1 tablespoon achiote seeds. Heat over very low heat until the color of the oil is red. Reserve and cool. Drain and discard the seeds. Pour the oil in a jar and use as needed.
Recipe by PERU DELIGHTS at http://perudelights.com/arroz-con-mariscos-rice-with-seafood-eating-abundance/