Put the oil in the pan and wait for it to warm, brown the garlic and the kion, add the chopped Chinese onions and brown, increase the chilcano.
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| Ingredients to make seafood chaufa: |
| ½ kg of rice 1 dozen of clams 1 tied of china onion ¼ kg of octopus 1 teaspoon of ground garlic 2 cups of chilcano (fish broth) 3 eggs 1 dozen of prawns 1 dozen marine snails 1 dozen conchitas 1 dozen of choros (mussels) 1 teaspoon of kion cillaoo salt pimient rocoto (optional) oil |
Ingredients to make seafood chaufa:
2. Chop the seafood and add them to the dressing, let cook 3 minutes, prepare the egg tortilla, chop it and add to the pan.
3. Mix the dressing with the rice, which has previously been grained with the Chilcano and season with the Sillao, salt and pepper.
4. Serve it decorating with shells and rocoto slices (more Creole than Chinese).
5. The Chilcano prepares with the vertebrae and fish head, but in this case they do not get it (because the recipe does not carry fish) they can do it with the choros broth.
