One of the specialties of Peruvian gastronomy is the one that collects the best of the enormous biodiversity of all its large coastline. In addition, the always generous sea of Grau offers the best fish and shellfish that end up causing an unforgettable experience in national palates and around the world. And, as you know, a clear sample of this explanation is yellow rice with Peruvian shellfish. This recipe is a preparation that can resemble paella, but that carries inside the essence of the coastal cuisine of Peru. A creamy, fresh, full of strength and color rice that little by little acquires an increasingly important place within the list of the best dishes in this part of the world. Do you not expect more to confirm how delicious this is dish? Recipesgratis teaches you how to make rice with easy Peruvian shellfish, and, in addition, it provides you with all the information you need to take this delicacy to your table. Lets cook!
| 🚻 4 Diners | 🕘 30m | 🍵 Media | 🤯 |
| Ingredients to make rice with Peruvian seafood: |
| 8 prawns 6 fan shells 100 grams of clam lips or sea snails 200 grams of cocido octop from yellow pepper 2 yellow pepper 1 pepper ¼ cup of corn ¼ cup of alverjita 100 milliliters in fish background 50 milliliters of Achiote oil 50 milliliters of white wine 50 milliliters of milk cream (¼ cup) 1 jet of vegetable oil |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make rice with Peruvian seafood:
1. Do you ask how to prepare rice with seafood? Don miss this elaboration! To start with the rice recipe with Peruvian seafood, it is first advisable to have cooked white rice made the night before. In this way, you will avoid that by incorporating it on the preparation, the grain breaks. In addition, the taste of the recipe will be better attached to the rice, since it will warm up in the middle of the sauce. After this step, make sure that the shellfish you have chosen are as cool as possible. You should know that all shellfish are valid, but, on this occasion, we have chosen the ones you will see below. Lippial them and wash them with cold water and reserve.
Trick: You can reserve the shell of the shells along with two entire prawns for the decoration of the final dish.
2. On the other hand, prepare the mise in Place with the following ingredients: chopped red onion for dressing, ground garlic and pastes of chili peppers, alverjitas and cooked choclos, yellow peppers and peppers cut into thin strips, and, finally, the grated Parmesan cheese. Also have the chiote oil, white wine, milk cream and fish or seafood background. This will be a quite fast preparation, for this reason it is necessary that you have everything within your reach.
3. Now its time to start with dressing. In this step he heats a jet of vegetable oil in a large pan or in a pot. Followed, add the chopped red onion and, after sautking it 2 minutes, add the ground garlic.
4. Add the pastes of peppers and, after 2 more minutes, add yellow pepper and chopped strips. Let all 1 minute cook.
5. Add seafood at this time along with a pinch of salt and white wine. Keep the high heat and mix quickly, this must be cooked for just 1 minute.
Trick: Remember that if you leave cooking the seafood for a long time, they will end up putting hard or chiclosos. Therefore, follow the recommendations we offer you in this step.
6. Gradually add cooked white rice and mix carefully, taking into account that all rice should be taken a reddish color. Here you must also add a little more salt along with pepper and cumin to taste. The rice with seafood and white wine is almost ready!
7. In this step you must add the corn, the alverjitas, the finely chopped coriander leaves and a fish background jet, you must continue to move. Also pour the Achiote oil here. You will see that Peruvian seafood rice becomes an intense yellow orange color.
Trick: You can add in this step part of the grated Parmesan cheese. In addition, you can also make white rice with seafood.
8. Before finishing and serve the preparation, add the milk cream, rectify salt and mix slightly. At this point, rice with fish and shellfish is ready to use. If you want you can serve with a little more Parmesan cheese grated on top. You can taste this delicious rice with Peruvian seafood! If you decide to make the recipe, tell us in the comments what you think.
