¡Haz un ARROZ CON MARISCOS PERUANO, como en las CEVICHERIAS!

mixed seafood

🥗Healthier: fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Broth adds flavor without the cost of wine.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric and annatto provide color and flavor at a lower cost.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter and can be made from scraps.

Finely chop an onion.

Finely cut red pepper into long strips.

Chop carrots into small cubes.

Boil the chopped carrots for around 7-8 minutes.

Add peas and sweetcorn to the boiling water 2 minutes before the carrots are done.

Chop coriander by rolling it together for easier chopping.

Prepare the seafood mix by defrosting and cleaning if necessary.

In a pan, add oil and the seafood mix; season with salt and pepper to taste.

Cook the seafood mix for around 3 minutes, then remove from the pan.

In the same pan, add more oil and cook the chopped onion on low-medium heat for around 8 minutes.

Add garlic paste and fry for around 3 minutes.

Add Aji Panca and Aji Amarillo paste; fry for a further 5-6 minutes.

Add a pinch more salt and pre-cooked rice to the mixture.

Pour in white wine and let the alcohol evaporate.

Add fish stock to the mixture.

Return the seafood mix to the pan and add butter.

Add red pepper, adjusting timing based on desired doneness.

Stir in double cream and optional parmesan cheese.

Add the pre-cooked rice and cooked vegetables to the mixture.

Finally, mix in chopped coriander and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens