Arroz con Mariscos Peruano

Ingredients

• 1.5 cups white rice (jasmine or medium-grain)
• ¾ lb large shrimp, peeled and deveined
• ½ lb mussels, cleaned and debearded
• ½ medium onion, yellow
• 3 cloves garlic cloves
• ¼ cup (loosely packed) fresh cilantro
• 1 lime lime (for juice and wedges)

Instructions

1. 1

   Cut the onion in half, then slice each half lengthwise from root to tip into thin half-moon pieces, about 1/8-inch thick.

2. 2

   Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

3. 3

   Chop the fresh cilantro (leaves and thin stems only, discarding the thick stems) into 1/4-inch pieces.

4. 4

   Juice the lime into a small bowl, then cut the remaining lime into two wedges for serving.

5. 5

   Measure out 3 cups of water in a measuring cup; you will add this to the pan in a later step.

6. 6

   Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Add the onion slices and cook, stirring once every 20 seconds, until they turn translucent and the edges begin to soften, about 2 minutes.

8. 8

   Add the minced garlic and stir continuously for 30 seconds until the pan smells strongly fragrant and the garlic turns golden at the edges.

9. 9

   Add the dry rice to the pan and stir constantly with a wooden spoon, turning each grain to coat with oil, for 90 seconds until the rice looks opaque and smells toasted.

10. 10

    Pour the 3 cups of water into the skillet, add 1 teaspoon of salt, and stir once to combine everything evenly.

11. 11

    Bring the liquid to a boil over medium-high heat, watching until you see large rolling bubbles breaking the surface all over, about 3 minutes.

12. 12

    Reduce the heat to medium-low so the liquid simmers gently (small bubbles rising slowly), then cover the skillet with a lid or foil.

13. 13

    Cook covered for 12 minutes without lifting the lid, until the rice has absorbed most of the water and the top surface looks nearly dry.

14. 14

    Remove the lid and nestle the shrimp and mussels into the rice in a single layer, distributing them evenly across the surface.

15. 15

    Cover the skillet again and cook over medium-low heat for 4 minutes, until the shrimp are opaque and firm and the mussels have opened (discard any unopened mussels).

16. 16

    Remove from heat and let the skillet rest covered for 2 minutes, so the rice finishes absorbing any remaining liquid.

17. 17

    Sprinkle the chopped cilantro over the entire surface of the rice and seafood, then drizzle the fresh lime juice across the top.

18. 18

    Divide the arroz con mariscos between two bowls or plates, arranging the shrimp and mussels on top, and serve with lime wedges on the side.

Tools you’ll need

• 12-inch skillet with lid or foil
• wooden spoon
• measuring cups
• small bowl
• knife and cutting board
• lime juicer (optional)

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