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Peruvian Seafood Rice

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  • Prep 30 min
  • Total 30 min
  • Ingredients 14
  • Servings 2
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by Morena Cuadra
Updated May 31, 2024
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Ingredients

  • 3 tablespoons vegetable oil
  • 1/2 medium red onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons aji amarillo paste
  • 1 tomato, grated
  • 1/2 teaspoon dried oregano leaves
  • 1 bay leaf
  • 1/4 cup achiote (annato) oil
  • 1/2 cup white wine
  • 1 lb seafood mix (shrimp, octopus, scallops or mussels, as desired)
  • Salt, as desired
  • Pepper, as desired
  • 2 cups cooked long-grain white rice
  • 1 tablespoon chopped fresh cilantro

Directions

  •  
    1
    In a large skillet, heat the oil and sauté the onion for 3 minutes. Add the garlic and cook for 3 minutes.
  •  
    2
    Add the ají amarillo paste, tomato, oregano, bay leaf and achiote oil. Cook 5 minutes.
  •  
    3
    Pour in the white wine and bring to a simmer. Stir in your preferred seafood and season with salt and pepper. Cook gently, stirring often, 5 to 6 minutes or until the seafood is completely cooked.
  •  
    4
    Add rice and stir until evenly combined and heated through. Serve immediately topped with chopped fresh cilantro.

Nutrition Information

No nutrition information available for this recipe
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