Serves 2
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.
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
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 evaporared, 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).