Peruvian Rice with Shellfish Recipe

Serves/Makes: 6

Ingredients:

• 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)

How to cook Peruvian Rice with 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 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 the Peruvian Rice with Shellfish immediately.

Shrimp Stock Recipe

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

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.

Note:
The Peruvian name for the Rice with Shellfish recipe is Arroz con Mariscos.

This recipe for Peruvian Rice with Shellfish serves/makes: 6

Main Ingredient: Seafood Mix
Preparation Method: Pan Fried/Sauteed 
Cuisine: South American