Within Peruvian cuisine, seafood dishes offer an array of colorful and sabroso rice creations that take advantage of the fresh daily catch. It’s very common to see, especially in the cevicherías, plates of rice–full of seafood or shellfish–as special dishes of their own.
As you know, we love rice; it’s an indispensable accompaniment for the majority of our meals, but it is also the protagonist in many recipes, sweet and savory alike. This rice dish is best eaten fresh to enjoy the seafood in its entire splendor. Storing seafood or even reheating it is not recommended, even though this is commonly done in other preparations.
A while ago I learned that restaurants don’t always cook rice together with seafood, since they don’t have the same cooking times. In this case, cooking together would result in seafood that’s tough and chewy. When prepared separately, the results are perfect: the rice remains ‘al dente’ and the seafood is tender.
More vegetables can be added to the rice as well to give it even more color. I promise you the dish will turn out beautifully as well as delicioso!
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