Criollo Express Seafood Rice

40 min
This is a quick and practical version of the classic Peruvian Rice with Seafood. The dish focuses on a robust Creole dressing based on onion, garlic, tomato and ají panca, which forms a base of intense flavor and a vibrant reddish color. The mixed seafood is sautéed over high heat and flamed with pisco for a smoky and aromatic touch. The “express” trick is to add cooked white rice to this base, allowing the grains to absorb all the flavor of the stew in minutes. The result is a moist, tasty rice, full of seafood and with the unmistakable flavor of northern cuisine.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pan type pan or wok.
  • + Cutting board and knife.
  • + Wooden spoon.
  • + Kitchen tongs

INSTRUCCIONES

Step 1:

Seal and Flame Shellfish Heat a stream of oil in the skillet over high heat. Season seafood with salt and pepper. Seal them in the hot skillet for a minute or two. Carefully pour in the pisco and flake by tilting the pan toward the flame or using a long lighter. Once the flame goes out, remove the seafood from the pan and set it aside.

Step 2:

Prepare the dressing. In the same skillet, lower the heat to medium and melt the butter. Sauté the onion and garlic with a pinch of salt until translucent.

Step 3:

Build the Flavor Base. Add the diced tomato, the ají panca paste and the tomato sauce. Cook for about 5 minutes, stirring constantly, until the dressing turns a deep red color and has reduced slightly.

Step 4:

Cook the Vegetables. Add the carrots and peas to the dressing. Pour in the fish stock or water, mix well and let everything cook together for 5 minutes to soften the vegetables.

Step 5:

The Express Moment. Add the cooked rice to the pan. With the wooden spoon, integrate it completely with the dressing and vegetables, making sure to shell the rice well. Pour in the annatto oil for a more intense color and a distinctive flavor.

Step 6:

The “Concon” and the End. Turn up the heat and let the rice fry slightly on the bottom to create a crispy layer (the famous “concón” or “pegao”).

Step 7:

Unite Everything. Lower the heat, reincorporate the flamed seafood, add the chopped cilantro and lemon juice. Give one last quick mix and remove from the heat.

Step 8:

Serve. Serve the rice with seafood very hot and, if you wish, accompany it with a few drops of mayonnaise or golf sauce, and a Creole bramble.

TIPS

  • + The Flambeado: Flaming seafood with pisco isn't just about the show. It burns alcohol and leaves an incredible smoky aroma and flavor that perfumes the entire dish. Always do it very carefully.
  • + Rice from the Day Before: As with chaufa rice, using cold cooked rice from the day before is the secret to keeping the grains loose and absorbing all the flavor of the dressing without turning into a batter.
  • + Don't Overcook Seafood: Seafood is cooked in a couple of minutes. It is important to seal them at the beginning and reincorporate them only at the end so that they are tender and juicy, not hard and rubbery.
  • + The Concon: Letting the rice fry a little at the end in the bottom of the pan creates a crisp, toasted layer that in Peru we call “concón”. It is, for many, the best part of the plate!