Peruvian Creamy Seafood Rice with Ají Amarillo and Toasted Corn

Instructions

1. 1

   1. Rinse the long-grain rice under cold water until the water runs almost clear. Drain well and set aside.

2. 2

   2. Heat a wide pot over medium-high heat. Add 1 tablespoon of vegetable oil and the butter. Add the corn kernels and toast for 4 to 5 minutes, stirring often, until lightly browned in spots. Remove and set aside.

3. 3

   3. In the same pot, add the remaining tablespoon of vegetable oil. Add the red onion and cook for 4 minutes until softened. Stir in the garlic, ground cumin, and dried oregano, and cook for 30 seconds more.

4. 4

   4. Add the ají amarillo paste and chopped tomato. Cook for 3 to 4 minutes until fragrant and slightly thickened.

5. 5

   5. Add the drained rice and stir for 1 minute so it is well coated with the flavor base. Pour in the white wine and cook for 2 minutes so it reduces slightly.

6. 6

   6. Add 750 ml (3 1/8 cups) of the hot stock, the peas, salt, and black pepper. When it reaches a gentle simmer, lower to medium-low heat, cover partially, and cook for 12 minutes, stirring once or twice so it does not stick.

7. 7

   7. Meanwhile, in a skillet over medium-high heat, cook the squid with 2 tablespoons of the remaining stock for 2 minutes. Add the shrimp and cook 2 minutes more. Add the mussels, cover the skillet, and cook for 3 to 4 minutes until they open. Discard any that do not open.

8. 8

   8. Add the cooked seafood and its juices to the rice pot along with the remaining hot stock and the evaporated milk. Stir gently and cook over low heat for 5 to 6 minutes, stirring, until the rice becomes creamy and loose. If you want to hold it briefly before serving, keep it at 170°F / 75°C for a few minutes without boiling.

9. 9

   9. Turn off the heat and add the lime juice, chopped fresh cilantro, and half of the toasted corn. Stir gently, taste, and adjust salt and black pepper if needed.

10. 10

    10. Serve immediately and top each portion with the remaining toasted corn.