Arroz Criollo Con Mariscos Recipe
Shrimp, mussels, calamari, slow cooked with rice and aji panka with chicha de jora, red peppers, sweet peas served with criollita salad.
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Ingredients
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Seafood
Rice and Vegetables
Criollita Salad
Method
Cooking the Seafood and Rice
Add Vegetables and Aji Panca
Stir in the diced red bell peppers, sweet peas, and aji panca paste. Cook for another 2-3 minutes until the vegetables are tender.
Combine Seafood
Add the shrimp, mussels, and calamari to the pot. Stir well and cook for about 5 minutes, until the seafood begins to cook through.
Add Rice and Liquids
Add the long grain rice, chicha de jora, salt, and black pepper. Mix well, ensuring the rice is evenly distributed.
Cook the Mixture
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes or until the rice is fully cooked and has absorbed the liquid.
Fluff and Serve
Once cooked, fluff the rice with a fork and let it sit covered for another 5 minutes before serving.
Preparing the Criollita Salad
Mix Salad Ingredients
In a bowl, combine chopped fresh cilantro, diced tomatoes, and thinly sliced red onion.
Dress the Salad
Drizzle lime juice over the salad, add salt to taste, and toss well to combine all ingredients.