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Rice with seafood: three spectacular recipes to cook at home

Who hasn’t had a craving for rice with seafood, but you don’t know how to prepare them? In this note we leave you three recipes to cook them at home and with family or with your best friends. It will be a fun way to enjoy the summer and quality time.

Write down the instructions, prepare and enjoy:

1. Rice with seafood recipe from Punta Sal

One of the marine classics with a special touch. Learn the ingredients you need and how to prepare it.

Ingredients:

  • 4 tbsp. vegetable oil
  • 1 clove of minced garlic
  • 1 chopped onion
  • 3 tbsp. ground panca chili
  • 400 g seafood mix
  • 2 tbsp. fish soup
  • 4 tbsp. White wine
  • 1 tsp. chopped cilantro
  • 6 tz. cooked rice
  • 1/4 roasted red pepper
  • 4 tbsp. cooked peas
  • 1 tbsp. annatto oil
  • 1 tbsp. chopped parsley
  • Salt and pepper

Preparation:

In a large skillet, heat the vegetable oil over medium heat and sauté the garlic and onion for four minutes. Add the panca chili, season with salt and pepper, and after three minutes add the seafood. Sauté over high heat for four minutes. Add the broth, wine and coriander, and cook for three more minutes. Add the rice, pepper and peas, and cook for about a minute, until the liquid is absorbed. Pour in the annatto oil, stir and remove from heat. Serve rice with seafood and decorate with parsley.

2. Recipe for rice with seafood chiclayana style from Caplina

This northern version of the well-known dish is a delight. Know what ingredients you need and how to prepare it.

Ingredients:

  • 1 1/2 tbsp. vegetable oil
  • 1 chopped onion
  • 1 minced garlic
  • 4 tbsp. margarine
  • 1/4 tbsp. toothpick
  • 4 tbsp. yellow chili cream
  • 1 tbsp. ground coriander
  • 1 pepper in strips
  • 2 yellow peppers without seeds or veins
  • 16 prawn tails
  • 1/2 kg. cooked octopus
  • 16 squid
  • 8 fan shells
  • 2 tbsp. White wine
  • 1/8 c. chicha de jora
  • 1/2 tbsp. annatto oil
  • 2 tbsp. fish soup
  • 1/2 kg. rice
  • 1/2 c. cooked peas
  • 4 pancas of corn
  • 1/2 tbsp. olive oil
  • 2 tbsp. chopped cilantro
  • Cassava chips
  • Creole sauce
  • Salt and pepper

Preparation:

In a frying pan, over medium heat, heat the vegetable oil and brown the onion and garlic for three minutes. Remove and blend. Reserve the dressing paste. Heat the margarine in a frying pan over medium heat and brown the toothpick. Add the dressing paste, yellow pepper cream, ground coriander, pepper and yellow pepper strips. Season with salt and pepper, stir and cook for five minutes. Add the prawns, octopus, squid and shells, mix and sauté for five seconds. Pour in the wine and sauté for five more seconds. Strain, remove and reserve the seafood. Return the wine to the pot, add the chicha de jora, annatto oil and fish broth, and cook for 10 minutes. Add the rice and mix for one minute. Add the peas and cook for 30 minutes, until the rice is grainy. Return seafood to pot, stir, and remove from heat. Serve the chiclayana-style seafood rice on the corn pancas, drizzle with olive oil and decorate with chopped cilantro. Serve with yucca chips and Creole sauce.

3. Recipe for rice with seafood (El Villano)

Ready to innovate the menu? We present the ingredients you need and the steps to follow to cook this delicious dish.

Ingredients

  • 3 tbsp. oil
  • 5 crab shells
  • 2 sticks of celery
  • 1/2 onion chopped
  • 2 cloves of garlic, minced
  • ½ tomato without skin or seeds, chopped
  • 200 g cooked octopus tentacles, sliced
  • 200 g squid in rings
  • 200 g clean shrimp tails
  • 12 fan shells
  • 100 g fresh squid heads, cut into small pieces
  • 2 tbsp. White wine
  • 1/4 c. milk
  • 1 tbsp. fish soup
  • 3/4 c. cooked rice
  • 1 tbsp. finely chopped cilantro
  • Salt

Preparation

In a frying pan over high heat, heat a tablespoon of oil and fry the crab shells until golden brown. Transfer to a pot with a liter of boiling water and the celery. Let reduce over low heat for one hour. Strain and reserve the American sauce. In a frying pan over medium heat, heat a tablespoon of oil and sauté the onion, garlic and tomato for 40 minutes. Reserve the dressing. In another large skillet over medium heat, heat the remaining oil and brown a tablespoon of the dressing for approximately four minutes. Add the seafood, pour in the wine and flambé for two minutes. Add a cup and a half of the American sauce and sauté for approximately three minutes. Add the milk and broth, season with salt and cook for two minutes. Add the rice, mix and add the coriander. Remove from heat and serve. If desired, serve with parmesan cheese and lemon.

Source: Elcomercio

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