Peruvian Seafood Rice

Ingredients

• 1 lb (450g) white fish fillets, cut into chunks 1 lb (450g) white fish fillets, cut into chunks
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 70g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the paprika, cumin, turmeric, dried oregano, salt, and black pepper to the pan. Stir well to coat the vegetables with the spices.
3. 3.
   Add the rice to the pan and stir for a minute to toast it slightly.
4. 4.
   Pour in the fish or vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and let the rice simmer for about 15 minutes or until it is almost cooked.
5. 5.
   Add the fish, shrimp, and mussels to the pan. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. 6.
   Remove the pan from the heat and drizzle the lime juice over the dish. Gently fluff the rice and seafood with a fork to combine.
7. 7.
   Serve the Peruvian Seafood Rice hot, garnished with fresh cilantro and accompanied by lime wedges.

Treat your ingredients with care...

• Fish — Use firm white fish such as cod, halibut, or tilapia for best results. Ensure the fish is fresh and free from any unpleasant odor.
• Shrimp — Opt for large shrimp that are peeled and deveined. If using frozen shrimp, thaw them thoroughly before cooking.
• Mussels — Scrub the mussels under cold water to remove any dirt or debris. Discard any mussels that are cracked or do not close when tapped.

Tips & Tricks

• For added flavor, marinate the fish and shrimp in lime juice, salt, and pepper for 15 minutes before cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of paprika and black pepper.
• Serve the Peruvian Seafood Rice with a side of avocado slices for a creamy and refreshing accompaniment.
• If you prefer a spicier dish, add a chopped chili pepper or a dash of hot sauce to the pan while sautéing the vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Peruvian Seafood Rice as a main course, accompanied by a fresh green salad or steamed vegetables. Provide lime wedges on the side for an extra burst of tanginess.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro over the dish before serving. Arrange the seafood on top of the rice, creating an enticing visual appeal.