Peruvian Creamy Seafood Rice with Aji Amarillo and Toasted Corn

Instructions

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   1. Heat a wide skillet or pot over medium-high heat. Add 1 tablespoon of vegetable oil and toast the corn for 5 to 7 minutes, stirring, until it develops golden spots and a sweet aroma. Remove and set aside.

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   2. In the same pot, add the remaining tablespoon of vegetable oil and the butter. Sauté the red onion over medium heat for 4 minutes until translucent. Stir in the garlic, aji amarillo paste, aji panca paste, ground cumin, and dried oregano. Cook for 2 more minutes, stirring, to build a fragrant flavor base.

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   3. Add the red bell pepper and cook for 2 minutes. Stir in the long-grain rice and cook for 1 minute so it is well coated with the seasoned base.

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   4. Pour in the white wine and cook for 1 to 2 minutes until the alcohol reduces slightly. Add the hot fish or seafood stock, salt, and black pepper. Mix well.

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   5. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 12 minutes, stirring once or twice to prevent sticking.

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   6. Add the green peas, half of the toasted corn, and the evaporated milk. Cook for 5 to 7 minutes more, stirring gently, until the rice is cooked through but still creamy.

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   7. Meanwhile, heat a separate skillet over high heat. If the seafood was refrigerated, let it sit at room temperature for 10 minutes first. Sauté the mixed seafood for 3 to 4 minutes until just cooked. Season with an extra pinch of salt and a few drops of lime juice.

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   8. Fold the sautéed seafood into the rice along with the fresh cilantro and the remaining lime juice. Mix gently and cook 1 more minute to combine the flavors.

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   9. Turn off the heat and add the diced fresh cheese. Let the dish rest, covered, for 2 minutes so the rice settles and the cheese warms without fully melting away.

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    10. Serve immediately and finish with the remaining toasted corn on top. If you want to keep the dish warm before serving, place it covered in an oven at 200 °F / 95 °C for up to 10 minutes, adding a little more stock if it thickens too much.