ARROZ AL OLIVAR—BLACK OLIVE RICE

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8 ounces pitted Alfonso olives

3 tablespoons vegetable oil

2 garlic cloves, chopped

2 cups white rice

½ cup raisins

1 red bell pepper, diced

Salt and pepper

½ cup pecans, finely chopped

½ cup Parmesan cheese (optional)

Parsley leaves, to garnish (optional)

Peruvians love rice and black olives with similar intensity, and this dish combines both. You can serve it as a side dish, or make it a complete meal by serving it with shrimp. If you are a vegetarian, grate some Parmesan cheese on top to complement the intense olive flavor.

1.   Puree the olives in a blender or a food processor. Reserve.

2.   Fry the garlic for a minute or two in oil over medium heat. Do not let it brown.

3.   Add the olive paste, rice, raisins, red bell pepper, salt, and black pepper, mixing well. Be careful when adding salt because the olives are salty.

4.   Pour 3 cups boiling water into the rice. Bring to a boil, lower the heat to low, cover, and cook until the rice is tender. Stir with a fork, cover again, turn off the heat, and let rest for a few minutes.

5.   Serve the rice sprinkled with pecans, Parmesan cheese, and parsley.

Alfonso olives are similar to the Botija variety used in Peru, so use these if you can’t find the latter. Other black olives will change the flavor. If buying them in a jar, drain well and rinse in cold water as they may be too salty.

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RISOTTO WITH AJÍ AMARILLO SAUCE AND SIRLOIN MEDALLIONS

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¼ cup olive oil, plus 2 tablespoons

½ cup white onion, finely chopped

1 garlic clove, finely chopped

½–1 cup fresh ají amarillo paste (if using jarred ají paste, sample it first so you won't ruin the risotto with very hot ají)

2 cups Arborio rice

1 cup white wine

5 cups hot vegetable stock

Salt and pepper

1 cup queso fresco, diced (or feta)

2 tablespoons parsley and/or chives, chopped

4 sirloin medallions

Parmesan cheese, grated

The secrets for a good risotto are: (a) using short grain rice, like Arborio; (b) not washing the rice before using, so you don’t throw away the starch that gives it its delicious creaminess; (c) stirring the rice and adding hot stock continuously, until it has the desired al dente texture.

1.   In a heavy saucepan, heat ½ cup oil over medium heat, add the onion and garlic, lower the heat, and cook until the onion looks very soft. Add the ají amarillo and continue cooking for 5 more minutes.

2.   Add the rice, stir, turn the heat back to medium, and cook for about 5 minutes.

3.   Add the white wine to the rice, stir, and bring to a boil, cooking until the liquid evaporates. Season with salt and pepper.

4.   Start adding the hot vegetable stock, a ladle at a time, stirring frequently until the rice is al dente and looks creamy. Stop adding stock to the rice once it’s done because it will turn mushy.

5.   Turn the heat to very low. Add the diced queso fresco and herbs.

6.   Add 2 extra tablespoons olive oil and stir.

7.   When the risotto is almost ready (or earlier if you want the meat well done), season the sirloin medallions with salt and pepper. Cook to your taste.

8.   Put a sirloin medallion on top of each risotto plate, and serve immediately, sprinkled with Parmesan cheese.

You can substitute ají amarillo paste with salsa Huancaína. This is a creative and mouth-watering way to use any leftover cream when you make papa a la Huancaína.

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RICE WITH SCALLOPS

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3 cups white rice, cooked

4 tablespoons vegetable oil

1 cup red onion, chopped

2 garlic cloves, chopped

2 tablespoons ají amarillo paste

1 cup white corn kernels

1 cup carrot, diced

1 cup green peas

1 cup red bell pepper, diced

½ cup white wine

Salt and pepper

½ cup vegetable or fish stock

3 cups white rice, cooked

1 pound scallops (with or without the roe)

2 tablespoons chopped cilantro

Lime slices

Peru is a country that prides itself on the quality of its fish and seafood, and it has every reason to do so. The cold Humboldt current that flows along our coasts creates excellent quality plankton, (this is the food that seafood eat), so our sea critters are very well nourished. Despite this logical explanation, we love to romanticize things and say the reason behind this good fortune is that God was born in our land.

1.   Heat the oil in a saucepan over medium heat. Add and sauté the onion and garlic in oil over medium heat, until translucent. Add ají amarillo paste, stirring well.

2.   Add the corn, carrots, green peas, red bell pepper, white wine, stock, salt, and pepper. Cook for a few minutes, until the vegetables are tender. Add the rice and cilantro. Stir.

3.   Finally add the scallops, stir, and cover the pan. Turn off the heat and let everything steam for 5 minutes.

4.   Sprinkle with cilantro and serve with lime slices on the side.

When you buy fresh scallops in Peru, they usually come with their bright orange/red roe still attached to them, and this gives them an extra intensity. Health-conscious eaters, however, try to avoid eating this, as it is believed to be very high in cholesterol.

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RICE WITH SEAFOOD

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8 ounces raw seafood (calamari rings, peeled shrimp, clams, scallops, etc.)

2 cups cooked white rice

3 tablespoons vegetable oil

½ cup red onion, finely diced

3 garlic cloves, diced

1–2 tablespoons ají amarillo, chopped

1 tomato, peeled, seeded, and chopped (or 1 tablespoon tomato paste)

½ teaspoon dried oregano

1 bay leaf

¼ cup achiote oil (see tip box)

¼ cup white wine

¼ cup fish stock

½ cup roasted red bell pepper

½ cup green peas

½ cup grated Parmesan cheese

1 tablespoon cilantro leaves, chopped

Salt and pepper

This dish is every Peruvian´s dream come true, as it puts together two of our great culinary loves: seafood and rice. Every time I make it, my mind wanders back to a beautiful restaurant in Lima called Costa Verde, overlooking the Pacific Ocean and the majestic cliffs that make our city as unique as its food.

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 the garlic, and continue cooking for 2 more minutes.

3.   Add the chopped tomato (or tomato paste), ají amarillo, dried oregano, bay leaf, and achiote oil. Cook for 5 minutes.

4.   Add the white wine, bring to a boil, and when it has almost completely evaporated, add the fish stock, rice, and seafood. Cook, stirring for 5 minutes. Discard the bay leaf.

5.   Incorporate the bell pepper, green peas, Parmesan cheese, cilantro leaves, salt, and pepper.

6.   Serve immediately.

To make achiote oil, put ½ cup vegetable oil in a small saucepan, with 1 tablespoon achiote seeds. Heat over a very low flame until the oil turns red. Once cool, drain and discard the seeds. Pour the oil in a jar and use as needed (you can add it to any recipe to give it a red color).

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ARROZ CON PATO—RICE WITH DUCK

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4 duck legs (with thighs)

2 cups beer, plus 1 cup

½ cup vegetable oil, divided

1 red onion, chopped

2 garlic cloves, chopped

3 tablespoons ají amarillo paste

Salt and pepper

1 teaspoon ground cumin

½ teaspoon ground turmeric

2 cups cilantro leaves processed with ½ cup water

½ cup carrot, diced

3 cups rice

1 red bell pepper, roasted and sliced

1 cup green peas

Salsa criolla (p. 79)

Peruvian native ducks have been enjoyed in many different preparations for centuries, but the combination of rice with cilantro paste and vegetables is perhaps the most popular of them all. This northern dish is usually prepared with grated loche squash to add even more flavor and creaminess.

1.   Combine duck legs and 2 cups beer in a bowl or glass baking pan. Cover and refrigerate for up to 12 hours. Drain and dry with paper towels.

2.   Heat ¼ cup oil in a saucepan over medium heat and sear the duck legs until golden. Transfer to a plate and keep covered. In the same saucepan sauté the onion, garlic, and ají amarillo paste for 10 minutes. Add salt, pepper, cumin, turmeric, and cilantro paste. Cook for 5 minutes longer.

3.   Put the duck legs back in the saucepan; add the remaining beer and 4 cups of water. Bring to a boil, cover tightly with a lid, turn the heat to low, and simmer for 1½ hours until the duck legs are very tender. Add the carrots for the last 15 minutes of cooking.

4.   In another saucepan, heat the remaining oil over medium heat, add the rice, and stir until well coated with the oil.

5.   Add 4½ cups of the hot stock in which the duck legs cooked. Put the lid on, lower the heat, and cook for 10 minutes. Add the green peas and the diced bell pepper, stir with a fork, and cook for 10 more minutes.

6.   Taste to see if it’s done, and add a little hot stock if you need to cook it for a bit longer.

7.   Turn off the heat. To serve put a portion of rice on each plate and top with the duck meat. Serve with salsa criolla on the side.

You may use duck breasts if you want, but remember that these have a shorter cooking time and should be taken out of the pan sooner.

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VEGETARIAN ARROZ CON POLLO

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2 bunches cilantro (only the leaves)

4 spinach leaves

2 tablespoons vegetable oil

1 cup red onion, chopped

3 garlic cloves, chopped

3 tablespoons ají amarillo paste

2 cups vegetable stock

2 cups beer (optional)

2 cups white rice

Salt and pepper

¼ cup carrots, diced

1 red bell pepper, cut in slices

1 cup white corn

1 cup green peas

Salsa criolla (page 79)

Rice in Peru is the most popular side dish along with potatoes, but it is also a beloved entrée. Arroz con pollo, or rice with chicken, is one of our all-time favorite rice dishes. You can enjoy it freshly made or after a day in the fridge; with or without chicken; and with salsa criolla, Huancaina sauce, or a fried egg on top.

1.   Process the cilantro and spinach in a blender with ½ cup water. Reserve.

2.   Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Sauté the onion, garlic, and ají amarillo, stirring for 5 minutes. Add the cilantro mixture and fry for 3 minutes.

3.   Add the rice, stirring for a couple minutes, and then pour in the vegetable stock, beer, carrots, red bell pepper, and corn. Season with salt and pepper, and stir well. (If you don’t use beer, add more vegetable stock).

4.   Bring to a boil, put the lid on, lower the heat, and cook undisturbed for about 20 minutes or until the rice is cooked.

5.   Add the peas, stir with a kitchen fork, put the lid back on, and cook for an extra 5 minutes.

6.   Serve the rice topped with salsa criolla.

To make the original version with chicken, use any part of the chicken, and sear with oil until golden. Transfer to a plate and cover. Follow steps 1 and 2 using the same pan where you seared the chicken. Add the chicken, stock, and beer to the pan, and cook, covered, for 30 minutes. Only then go to step 3.

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RISOTTO WITH LOMO SALTADO

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Lomo saltado (p. 137), without rice nor French fries

⅓ cup olive oil

½ onion, finely chopped

2 garlic cloves, finely chopped

1 cup Arborio rice

1 cup white wine

4 cups hot vegetable stock

Salt and pepper

2 tablespoons butter

This dish is a modern fusion created by Italian-Peruvian cooks, to bring their favorite preparations together in one meal.

1.   Heat the oil in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally until translucent.

2.   Add the rice and continue stirring for 7 minutes.

3.   Add the white wine, bring to a boil, and when it evaporates, start adding ladlefuls of the simmering stock. Stir the rice as you do this, until the stock is absorbed and the rice is al dente. Season with salt and pepper during this process.

4.   Finally, add the butter and stir until it melts.

5.   When your risotto is almost ready, make the lomo saltado.

6.   Serve a portion of risotto on each plate and top it with lomo saltado.

7.   Serve at once.

Change the flavor of this tasty risotto using chicken or shrimp instead of beef. If you want the lomo saltado to be juicier add ⅓ cup beef stock along with the soy sauce.

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ARROZ CHAUFA—FISH STIR-FRIED RICE

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1 pound fish fillets

4 tablespoons soy sauce, divided

4 tablespoons vegetable oil, divided

2 eggs, lightly beaten

2 garlic cloves, chopped

2 teaspoons grated ginger

½ cup snow peas, sliced

2 cups cold, unsalted cooked white rice

¼ cup red bell pepper, thinly sliced

½ cup green peas, cooked

½ cup soy sprouts

1 teaspoon sesame oil

2 scallions, white and green parts sliced

2 tablespoons toasted sesame seeds (optional)

We love arroz chaufa, the famous stir-fried rice from Chinese descent, which Peruvians adopted as ours many decades ago. Addicted to its delectable simplicity, we make it at home with leftover rice, and any meat or vegetable lingering in the fridge.

1.   Cut the fish fillets in bite-size pieces and season with one tablespoon soy sauce.

2.   Heat one tablespoon vegetable oil in a wok or pan over medium heat, and add the eggs to make a thin omelette. After a couple of minutes, turn the omelette and cook just a few seconds on the other side. Transfer to a cutting board and cut in thin slices. Reserve.

3.   In the same wok, heat the remaining oil and stir-fry the fish, stirring carefully until golden but do not overcook. Transfer to a plate and reserve.

4.   In the same wok, add the garlic, ginger, snow peas, red bell pepper, and cold rice, and stir-fry until hot. Add the green peas and soy sprouts.

5.   Season with the remaining soy sauce and one teaspoon sesame oil. Turn off the heat and sprinkle everything with chopped scallions and sesame seeds. Serve immediately.

This recipe is very flexible. There are versions made with pork, chicken, seafood, or veggies, while others are made only with rice, eggs, garlic, ginger, and soy sauce. The latter may be simple, but it is equally flavorful.

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LIMA BEAN TACU TACU

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½ cup vegetable oil, divided

½ cup scallions or red onion, chopped

2 garlic cloves, chopped

2 tablespoons ají amarillo paste (optional)

3 cups leftover cooked dried lima beans

1½ cup leftover cooked white rice

8 ripe mini bananas

4 eggs

Salt and pepper

2 cups salsa criolla (p. 79)

4 cilantro sprigs

Tacu tacu is a traditional dish that is hearty enough to satisfy not only a craving but a good appetite. Usually made with leftover canary beans, it is also commonly prepared with any other kind of legumes, such as lentils, garbanzos, black beans, or split peas.

1.   Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the scallions or onion, garlic, and ají amarillo paste, and cook until everything is very soft.

2.   Add the lima beans, stirring frequently with a wooden spoon and pressing to mash them. Add the rice. Continue to cook until the mixture looks like a thick puree.

3.   Heat 1 tablespoon oil in a small frying pan over medium heat. When hot, add about ½ or ¾ cup of the lima bean and rice mixture, giving it the shape of a hamburger, and fry until a golden crust is formed. Using a plate, turn it upside down and return to the pan to fry it on the other side.

4.   Heat more oil in another frying pan. Peel the mini bananas and fry until golden. Then fry the eggs, one by one, seasoning with salt and pepper.

5.   Serve the tacu tacu with a fried egg on top, and place two fried bananas on the side.

6.   Garnish with salsa criolla and a few cilantro sprigs, and serve immediately.

In my kitchen, tacu tacu is always made vegetarian, as I don’t use ham hock or any other meat in the cooking of the beans, (most households and restaurants do).

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