Moanna Phan of @doesthiscarbcount cooked up this Peruvian rice dish packed with nourishing seafood and warm spices. Makes for "a perfect date night dinner that tastes just as good the next day" according to her.
- 1/2 lb seafood mix (clams, calamari, octopus, imitation crab)
- 1/4 lb black mussels
- 1/4 lb shrimp, peeled and deveined
- 1 cup reserved seafood stock
- 1/2 red onion, finely diced
- 4 garlic cloves, finely minced
- 1 orange bell pepper, thin slivers
- 1 roma tomato, finely diced
- 1 cup frozen peas and carrots
- 1 1/2 tbsp vegetable oil
- 4 tbsp tomato paste
- 3 tbsp aji amarillo (yellow pepper paste)
- 2 tbsp aji panca (sun-dried red pepper paste)
- 1 tbsp salt
- 1 tsp chili powder
- 1 1/2 tsp round black pepper
- 4 cups cooked extra long grain rice (2 cups uncooked)
- 1/2 lime
For the pickled onions (optional topping):
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro, roughly chopped
- 2 tsp white vinegar
- 1/2 lemon
- 1/2 tsp sea salt
- 1 tsp olive oil
- Bring a pot of water to a boil. Then bring the heat down to medium-high, add mussels to the pot and cook for about 3-5 minutes (or until half opened). Then add seafood mix and cook for another 2-3 minutes (or until mussels are fully opened).
- Reserve 1 cup of the seafood stock. Strain the remaining seafood and set aside.
- In a large pan on high heat, add 1/2 tbsp of oil. Sear the shrimp on both sides (2-3 minutes). Remove and set aside.
- In the same pan on high heat, add 1 tbsp of oil. Saute onions and garlic until translucent. Add tomatoes and bell pepper. Saute for another 2 minutes. Add tomato paste, aji amarillo, ajo panca, salt, chili powder, and pepper. Stir until fully combined.
- Add seafood mix, shrimp, mussels, peas/carrots, and reserved seafood stock. Mix until fully combined.
- Add rice, stir and coat evenly with seafood mix for 5 minutes.
- Finish it off with a squeeze of lime and pickled onions.
Recipe & Food Styling by Moanna of @doesthiscarbcount
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