Peruvian Creamy Rice with Scallops, Aji Amarillo and Chicha de Jora

Name: Peruvian Creamy Rice with Scallops, Aji Amarillo and Chicha de Jora
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 17.6 oz cleaned scallops; 1 1/2 cups short-grain rice; 3 3/4 cups fish or vegetable stock; 3/4 cup chicha de jora; 3 tbsp aji amarillo paste; 1 cup red onion, finely chopped; 1 tbsp garlic, minced; 1/4 cup white wine; 4.2 oz Peruvian fresh cheese, small cubes; 1/2 cup evaporated milk; 2 tbsp butter; 2 tbsp vegetable oil; 3/4 cup cooked corn kernels; 1/2 cup cilantro, chopped; 1 tbsp lime juice; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup grated Parmesan cheese

An original Peruvian-inspired dish featuring slowly cooked creamy rice with seared scallops, aji amarillo, fresh cheese, and a touch of chicha de jora for depth, creaminess, and a coastal-Andean character.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g cleaned scallops (dry with papel antes of dorar)
300 g short-grain rice (lavado and escurrido)
900 ml fish or vegetable stock (hot)
180 ml chicha de jora (for desglasar and dar sabor)
45 g aji amarillo paste (ajustar to taste)
150 g red onion, finely chopped (divided)
12 g garlic, minced (fresh)
60 ml white wine (optional pero recomendado)
120 g Peruvian fresh cheese, small cubes (agregar al final)
120 ml evaporated milk (for dar cremosidad)
30 g butter (divided)
30 ml vegetable oil (divided)
120 g cooked corn kernels (puede ser choclo peruano or maíz dulce)
20 g cilantro, chopped (lightly packed)
15 ml lime juice (freshly squeezed)
6 g salt (or to taste)
2 g black pepper (freshly ground)
25 g grated Parmesan cheese (for terminar)

Nutrition facts

per serving

576 kcal

Calories

27 g

Protein

48 g

Carbs

28 g

Fat

2 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishSulfites

Instructions

1
1. Pat the scallops very dry with paper towels and season them with half of the salt and the black pepper. Keep them chilled while you prepare the rice base.
2
2. In a wide pot, heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat. Add 100 g of the red onion and cook for 4 minutes until translucent. Stir in the minced garlic and aji amarillo paste, and cook for 1 more minute, stirring constantly.
3
3. Add the short-grain rice and stir for 2 minutes to lightly toast it. Pour in the white wine and let it reduce for 1 minute. Then add the chicha de jora and cook 2 more minutes until most of the alcohol evaporates.
4
4. Add the hot stock gradually, about 1 cup at a time, stirring often. Let the rice absorb much of the liquid before adding more. Repeat until all the stock is used, about 18 to 20 minutes, until the texture is creamy and the grains are cooked but still slightly firm.
5
5. While the rice cooks, heat a large skillet over medium-high heat. Add the remaining tablespoon of vegetable oil. Sear the scallops for 1 to 1 1/2 minutes per side, without moving them too much, until browned outside and still juicy inside. Remove from the heat and drizzle with the lime juice.
6
6. In the same skillet used for the scallops, add the remaining red onion and cook for 1 minute to soften it slightly. Add the cooked corn kernels and sauté for 2 minutes so they absorb the flavor. Set aside.
7
7. When the rice is ready, lower the heat to the minimum and stir in the evaporated milk, fresh cheese, grated Parmesan, the remaining tablespoon of butter, chopped cilantro, and the corn-onion mixture. Stir gently for 1 to 2 minutes until creamy and fully combined. Adjust with the remaining salt if needed.
8
8. Serve the creamy rice immediately in shallow bowls and place the seared scallops on top. If you want to keep the dish warm longer, you may warm the plates in a 140 °F / 60 °C oven for 5 minutes before serving.
9
9. Finish with a little more cilantro if desired and serve right away to enjoy the creamy rice texture and the contrast with the golden scallops.

Chef tips

Do not overcook the scallops; they become tough very quickly. If the rice thickens too much before serving, add a few extra tablespoons of hot stock and stir gently to bring back the creamy texture.

Substitutions

You can replace the scallops with shrimp if desired, though the allergen category remains shellfish. If you cannot find chicha de jora, use extra stock and 1 teaspoon of mild vinegar to add a subtle acidic note. Peruvian fresh cheese can be replaced with a firm Latin-style fresh cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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