Editorial sample recipePeruvianintermediatehalalpescatariangluten-free

Peruvian Seafood Rice Skillet With Aji Amarillo And Roasted Peppers

Name: Peruvian Seafood Rice Skillet With Aji Amarillo And Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 300 g halal raw shrimp, peeled and deveined; 200 g squid rings, cleaned; 1.5 cups long grain rice, un-cooked; 3 tbsp aji amarillo paste; 1 cup red onion, finely diced; 1 cup red bell pepper, diced; 0.5 cup frozen green peas; 3 cups halal vegetable stock, warm

A vibrant Peruvian rice dish infused with golden aji amarillo pepper paste, tender shrimp, calamari, and sweet green peas simmered in a savory broth.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Seco-Style Rice Infusion

Searing aromatics and chili paste first to build a deep flavor base before roasting rice directly in seasoned oils.

Instructions

Step 1: Heat two tablespoons of olive oil in a large skillet over medium-high heat.
Step 2: Add the raw shrimp and squid rings, searing for 2 minutes until lightly browned; remove seafood and set aside on a plate.

Step 3: In the same skillet, saute the red onion, diced red bell pepper, and aji amarillo paste until soft and fragrant, about 5 minutes.

Step 4: Stir in the dry long grain rice and cook for 2 minutes to toast the grains evenly in the flavorful chili base.

Step 5: Pour in the warm halal vegetable stock, bring to a simmer, then cover and reduce heat to low for 15 minutes.

Step 6: Uncover, stir in the green peas and cooked seafood, cover again, and let sit off the heat for 5 minutes until heated through and rice is tender.

Cooking tips

Do not overcook the seafood in the initial sear step, as it will finish cooking gently in the hot rice off the heat.
Rinse long grain rice under cold water before cooking to remove extra starch and prevent sticky grains.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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