Dinner · 50 min · peruvian

Arroz con Mariscos

Dinner decisions, handled: Arroz con Mariscos pairs mixed seafood with long-grain rice for a 50-minute Peruvian dinner. The macros do the talking: 42g protein, 62g carbs, and 18g fat in every 620-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2.5 lb Mixed seafood
• 3 cups Long-grain rice
• 3 Ají amarillo
• 1 Yellow onion
• 4 cloves Garlic
• 5 cups Fish stock
• 1/2 cup White wine
• 1 cup Peas
• 1 Red bell pepper
• 1/3 cup Cilantro
• 2 Limes
• 1/2 cup Parmesan

Steps

1. Sear the seafood quickly in batches — shrimp and fish 2 minutes, shellfish until just opening. Set aside; it finishes in the rice.
2. Soften the onion, garlic, and ají amarillo paste 7 minutes. Add the rice and toast 2 minutes, then the wine; let it bubble away.
3. Pour in the hot stock, cover, and cook on low 18 minutes until the rice is nearly tender.
4. Fold in the seafood, peas, and red pepper strips; cover 5 minutes until everything is heated through and the rice finishes.
5. Rest 5 minutes, shower with Parmesan and cilantro, and serve with lime. Peru's answer to paella, no apologies.

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