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Seafood rice — cropped photograph of the dish

Peru

Seafood rice

Seafood rice

Seafood rice

A Peruvian sautéed rice with yellow chili and panca pepper, featuring mussels, limpets, shrimp, scallops, clams, and squid.

A Peruvian sautéed rice with yellow chili and panca pepper, featuring mussels, limpets, shrimp, scallops, clams, and squid.

A Peruvian sautéed rice with yellow chili and panca pepper, featuring mussels, limpets, shrimp, scallops, clams, and squid.

Préparation
8 min
Cuisson
10 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 8 piecescleaned mussels
  • 2 tbspolive oil, plus a drizzle to serve
  • 2 tbsppanca chili, garlic and onion seasoning
  • 1 tbspyellow chili paste
  • 1 tspturmeric
  • 1,2 kgPeruvian-style white rice
  • 20 clmussel broth
  • 50 clfish stock
  • 4 pieceschopped limpets
  • 12 piecespeeled and deveined prawns
  • 12 piecesscallops
  • 6 piecesclams
  • 200 gsquid, cleaned and cut into rings
  • 1 tbspchopped Chinese cilantro or cilantro leaves
  • to tastesalt and pepper

Préparation

  1. Cook the whole mussels for 2 minutes in boiling water, allow to cool slightly, and then shell them.
  2. Sauté the seasoning and chili paste in olive oil for 2 to 3 minutes over medium heat.
  3. Add the turmeric and rice, season with salt and pepper, and mix well.
  4. Gradually pour in the mussel broth and fish stock.
  5. Add the limpets and shrimp, then the scallops, mussels, clams, and squid.
  6. Cook for 3 minutes over high heat, stirring constantly, until the seafood is cooked through.
  7. Stir in the cilantro, serve in wide, shallow bowls, and drizzle with a touch of olive oil.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.