Peruvian Seafood and Rice Stew Recipe

Name: Peruvian Seafood and Rice Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced plum tomatoes; 1 cup cilantro, finely chopped; 1/2 cup diced red onion; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lime juice; Kosher salt; Freshly ground pepper; 1 tablespoon canola oil; 1/3 cup aji panca paste (see Note); 4 cups cooked medium-grain white rice; Four 8-ounce bottles clam juice; 12 mussels, scrubbed; 8 shelled and deveined large shrimp; 8 large sea scallops; 4 cleaned squid, bodies cut into thin rings and tentacles halved; 1/2 cup cilantro, finely chopped; 2 scallions, finely chopped; Kosher salt; Freshly ground pepper; Lime wedges, for serving

Servings: persons

1 cup diced plum tomatoes
1 cup cilantro, finely chopped
1/2 cup diced red onion
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
Kosher salt
Freshly ground pepper
1 tablespoon canola oil
1/3 cup aji panca paste (see Note)
4 cups cooked medium-grain white rice
Four 8-ounce bottles clam juice
12 mussels, scrubbed
8 shelled and deveined large shrimp
8 large sea scallops
4 cleaned squid, bodies cut into thin rings and tentacles halved
1/2 cup cilantro, finely chopped
2 scallions, finely chopped
Kosher salt
Freshly ground pepper
Lime wedges, for serving

1
Make the salsa criolla In a medium bowl, combine all of the ingredients and season with salt and pepper.
2
Cook the rice and seafood In a large, wide saucepan, heat the canola oil.
3
Add the aji panca paste and cook over moderately high heat, stirring, for 1 minute.
4
Add the rice and stir for 1 minute, then stir in the clam juice and bring to a boil.
5
Add the mussels and cook until they open, 2 to 3 minutes.
6
Using a slotted spoon, transfer the mussels to a bowl.
7
Discard any that do not open.
8
Reduce the heat to moderate and continue simmering the rice, stirring constantly, until it has the texture of a very loose risotto, about 4 minutes longer.

1078

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup diced plum tomatoes, 1 cup cilantro, finely chopped, 1/2 cup diced red onion, 1/4 cup extra-virgin olive oil, and more.

Yes, Peruvian Seafood and Rice Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Seafood and Rice Stew

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