Seafood Rice In Tomato Sauce (arroz Con Mariscos A La Chorrillana)
Seafood Rice in Tomato Sauce, also known as Arroz con Mariscos a la Chorrillana, is a popular dish in Peruvian Chinese cuisine. This flavorful and colorful dish combines the richness of seafood with the tanginess of tomato sauce, creating a delightful meal that is perfect for special occasions or family gatherings.
Ingredients
- 1 cup white rice
- 1 lb mixed seafood (shrimp, squid, mussels)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup tomato puree
- 2 cups fish or seafood broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 cup frozen peas
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pan, heat the vegetable oil over medium heat. Add the onions, garlic, and red bell pepper. Cook until the vegetables are soft.
- Add the rice to the pan and stir to coat it with the oil and vegetables. Cook for 2 minutes.
- Pour in the tomato puree, fish or seafood broth, paprika, cumin, salt, and pepper. Stir well and bring to a simmer.
- Once the liquid is simmering, add the mixed seafood and frozen peas. Cover the pan and cook for 20-25 minutes, or until the rice is tender and the seafood is fully cooked.
- Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and sprinkle with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pan Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Fork
Serving suggestions
Serve the Seafood Rice in Tomato Sauce hot, garnished with additional cilantro and accompanied by a side of sliced avocado or a fresh green salad.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the tomato sauce mixture.
Cost
$20