Seafood Rice Limeño Style

Ingredients

• 1.5 cups long-grain white rice
• ½ pound shrimp, peeled and deveined
• ½ pound mussels, cleaned
• ½ pound squid rings
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 stalks green onions, sliced

Instructions

1. 1

   Rinse the 1.5 cups rice under cold water until clear. In a pot, bring 3 cups water to a boil, add rice and 1 tsp salt, reduce heat to low, cover, and simmer until tender, about 18 minutes. Fluff with a fork.

2. 2

   While rice cooks, heat 2 tbsp oil in a large skillet over medium-high. Add the 1 chopped onion and 3 minced garlic cloves; sauté until soft and golden, about 5 minutes.

3. 3

   Stir in the 2 tbsp tomato paste and 1 cup water, scraping up any browned bits. Bring to a simmer; the sauce should turn a rich orange color, about 2 minutes.

4. 4

   Add the 0.5 lb shrimp, 0.5 lb mussels, and 0.5 lb squid rings to the skillet. Cover and cook until shrimp are pink and mussels have opened, about 5-7 minutes. Discard any unopened mussels.

5. 5

   Fold the cooked rice into the seafood mixture, stirring gently to coat every grain with the orange sauce. Cook for 2 minutes until heated through and fragrant.

6. 6

   Season with salt and pepper to taste. Garnish with the 3 sliced green onions and serve hot.

7. 7

   Optional: add a pinch of cumin or aji amarillo paste for extra Peruvian flair.

Tools you’ll need

• Large skillet with lid
• Pot with lid
• Cutting board
• Knife
• Wooden spoon

More recipes like this

• 

  Cauliflower Mash with Mango and Sesame Seeds

  30 min

• 

  Cheese Fondue with Wine and Bread

  30 min

• 

  Argentinian Alfajores

  25 min

• 

  Cherry Cake

  50 min