Peruvian · intermediate
Peruvian Seafood Rice Skillet With Aji Amarillo And Roasted Peppers
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 TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat two tablespoons of olive oil in a large skillet over medium-high heat.
- 02
Add the raw shrimp and squid rings, searing for 2 minutes until lightly browned; remove seafood and set aside on a plate.
- 03
In the same skillet, saute the red onion, diced red bell pepper, and aji amarillo paste until soft and fragrant, about 5 minutes.
- 04
Stir in the dry long grain rice and cook for 2 minutes to toast the grains evenly in the flavorful chili base.
- 05
Pour in the warm halal vegetable stock, bring to a simmer, then cover and reduce heat to low for 15 minutes.
- 06
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.
A LITTLE KITCHEN KNOW-HOW
Seco-Style Rice Infusion
Searing aromatics and chili paste first to build a deep flavor base before roasting rice directly in seasoned oils.
Notes from the kitchen
- 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.