This is one of those recopies that my family loves, especially when we have guests and we don´t want to complicate our lives and still surprise their palates.
The seafood rice is a typical Peruvian food. Peru is worldwide known for their amazing gastronomy based on fish, pulp, squid, shrimp, and almost every kind of seafood. Also the rice in Peru, is one of the ingredients used more in food, either as a main ingredient, or simply as an accompaniment.
- 5 cups rice
- ½ cup olive oil
- 2 tablespoons chopped garlic
- 5 cups fish broth concentrate ( you can use a knorr fish stock cubes)
- 3 tablespoons chopped parsley
- 1 onion, chopped
- 2 tablespoons yellow pepper
- 1 ½ tablespoons minced garlic
- 1/3 cup white wine
- ½ cup cooked corn
- ¼ cup cooked peas
- ¼ cup cooked carrot and cut into cubes
- ¼ cup diced bell pepper
- 200 grams of cooked octopus and cut into rings (you can use fresh or freeze)
- 200 grams of squid cut into rings (you can use fresh or freeze)
- 12 prawns (you can use fresh or freeze)
- 12 shrimp (you can use fresh or freeze)
- 12 scallops (you can use fresh or freeze)
- In a saucepan with 6 tablespoons oil, brown the garlic. Add rice and stir-fry or sauté (fry over low heat). Cover with fish broth concentrate. Season and simmer until rice is graining.
- In this case I used a freeze package of seafood, to make the recipe easier. If you are going to use fresh seafood, be sure to clean them before. Cook the seafood in a pan whit olive oil for 5 minutes.
- In a large skillet, heat the remaining oil and fry the onion over medium heat until this translucent, about 3 minutes. Add the garlic and continue cooking until ingredients are golden brown 2 minutes.
- Add the yellow pepper to the skillet with the onions and fry over low heat for a moment. Add the wine. Cook over high heat until the liquid is reduced.
- Then add the vegetables, the cooked seafood and the cooked rice. Mix all ingredients for 5 minutes and serve, decorate with chopped parsley
Tags: recipes, seafood