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ARROZ CON MARISCOS (PERUVIAN RICE WITH SHELLFISH)

ARROZ CON MARISCOS (PERUVIAN RICE WITH SHELLFISH). Alimento Base: Shellfish, Heat the oil in a skillet and saute the onion, garlic, and pepper strips until the onion is soft. Using a slotted spoon, transfer the onion mixture to a casserole. There...
Tiempo de preparación 40 min
Tiempo total 40 min
Plato Shellfish
Cocina Perú
Raciones 6 comensales

Ingredientes
  

  • 1/2 pound medium-sized shrimps about 18, shelled and deveined (reserve shells for shrimp stock)
  • 1/2 pound scallops if small, left whole; if large, halved
  • 12 cherrystone or littleneck clams
  • 12 oysters
  • 4 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 fresh hot peppers preferably red, seeded and cut into strips
  • 2 cups long-grain rice
  • 1 or 2 tablespoons fresh coriander cilantro, chopped
  • 4 cups shrimp stock see the recipe below
  • Shrimp stock ingredients:
  • Shrimp shells
  • 1 sprig parsley
  • 1 slice onion or a sliced scallion
  • 1 spring thyme or 1/8 teaspoon dried
  • 3 or 4 peppercorns
  • 4 cups water
  • 1 cup liquid from the oysters and clams
  • Salt to taste

Elaboración paso a paso
 

  • Preparation
  • Heat the oil in a skillet and saute the onion, garlic, and pepper strips until the onion is soft. Using a slotted spoon, transfer the onion mixture to a casserole.
  • There should be about 2 tablespoons oil left in the skillet. Add a little more if necessary. Add the rice and saute until the rice has absorbed the oil, taking care not to let it brown.
  • Transfer the rice to a casserole. Add the shrimp stock, bring to a boil over high heat, reduce the heat to low, and cook, covered, until the rice is tender and all the liquid absorbed, about 20 minutes.
  • Add the coriander and the shrimps, scallops, and clams, folding them well into the rice. Cook, covered, over low heat for about 3 to 5 minutes, or until the shrimps have turned pink and lost their translucent look.
  • Add the oysters, folding them into the rice and cook just long enough to plump them, about 1 minute.
  • Serve immediately.
  • How to cook shrimp stock:
  • In a small saucepan heat olive oil and toss the shrimp shells in this until they turn pink.
  • Add sprig parsley, slice onion or a sliced scallion, using white and green parts, thyme, peppercorns, and water.
  • Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes.
  • Strain and measure. There should be about 3 cups. Measure the liquid from the oysters and clams. If there is more than 1 cup, reduce the shrimp stock, uncovered, over brisk heat so that there will be 4 cups stock.
  • Cool the stock and stir in the oyster and clam liquid.
  • Season to taste with salt.