ARROZ CON MARISCOS: PERFECT PERUVIAN SEAFOOD PAELLA - EAT PERU
Rice soaked with the flavors of squid, shrimp, mussels, and scallops, with ají amarillo chilli pepper, tomato paste, green peas, all topped with some grated Parmesan cheese.
Provided by Eat Peru
Categories Lunch Main Course
Prep Time 20 minutes
Cook Time 39 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Place the crab and the mussels in a pot and fill with cold water until just covered. Boil for 15 minutes. Set aside, reserve the broth to use later.
- Place the seafood mix, scallops and squid into an empty pot, cover with boiling water and let it soak in the water for 5 minutes. Remove the water. (It’s very important to only let it sit for 5 minutes, if you leave it for longer the texture of the seafood and squid especially can become rubbery.)
- Heat a frying pan over a high heat, add the olive oil and fry the chopped onion, ají panca chilli paste, ají amarillo chilli paste, tomato or red bell pepper and tomato paste.
- Fry for 5 minutes, or until golden.
- Add the seafood to the mix
- Add seafood broth and cook for 10-12 minutes over medium heat.
- Put this seafood mixture in a large pot with the previously cooked rice, stirring it well to ensure all of the ingredients are evenly distributed and the flavor of the sauce has soaked into the rice.
- Place generous portions on each diner’s plate, each with half a lime and some chopped parsley sprinkled on top. We hope you enjoy your Peruvian arroz con mariscos!
Nutrition Facts : ServingSize 453 g, Calories 1606 kcal, CarbohydrateContent 299 g, ProteinContent 52 g, FatContent 20 g, SaturatedFatContent 3 g, CholesterolContent 276 mg, SodiumContent 916 mg, FiberContent 12 g, SugarContent 8 g
ARROZ DE MARISCO RECIPE - FOOD.COM
Arroz de marisco is a very well know recipe. There are many version of it. This is an easy and quite soupy one.
Total Time 30 minutes
Prep Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
- In another big pot fry onion and garlic with the oil until transparent.
- Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
- Add wine and hot tomatoes-mix.
- Add fish cubes stir once.
- Arrange mussels on it.
- Let it cook for about 16-18 minutes but don’t overcook it.
- During cooking if necessary add water and season with chili, salt and pepper.
- It should be slightly “al dente” and still enough liquid.
- Sprinkle with the parsley or cilantro and serve.
Nutrition Facts : Calories 644.2, FatContent 17.1, SaturatedFatContent 2.8, CholesterolContent 37.3, SodiumContent 668.3, CarbohydrateContent 86.2, FiberContent 3, SugarContent 4.2, ProteinContent 28.7
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