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Sea food rice - Arroz con Mariscos

Arroz con Mariscos
You may wonder how being a vegetarian I made this seafood dish. Well I am not the only one living in my house and I don't expect to everybody become vegetarian, so I include some "animals" once in while. The only difference is that I do separate my (meatless) food in a "his and hers" containers.

This is a very traditional dish in the coast of Peru, that's where I grew up and I love it. Actually the smell of the spices just reminds me summer time in Lima.

SEA FOOD VERSION:

1/2 lb of medium size shrimp
1/2 lb small scallops
3 cups jazmin rice
1 medium onion, chopped
3 garlic cloves, chopped
1 cup white wine (I used chardonay)
4 cups shrimp broth
4 tbsp aji amarillo * optional
2 tbsp aji colorado *optional
1/2 tbsp paprika
3 tomatoes, peeled and chopped
1 cup sweat peas
1 cup carrots, peeled and chopped
1 cup mushrooms
2 tsp olive oil
salt and pepper to taste.

First you have to clean those little shrimps, I have to say that I haven't buy or cook shrimp before, but I did remember in my "comparative anatomy" class in vet school we dissect shrimp and they explain to us how important were those "veins" in the animals, well they are not veins, the one in the top is shrimp poop! So make sure you take that one out. Also the one in the bottom, that one it's actually a vein but it's better to clean it up too.

Remember to safe the shells of the shrimp to make the shrimp both.

Once your shrimp is clean and ready, put a pan with about 5 - 6 cups of water to boil. Add the shrimp to the boiling water for about 3 - 5 minutes. Drain but keep the water and set a side.

In that same water add the shells a little of salt and let it boil for about 10 minutes.

Meanwhile in the rice cooker... warm one tsp of olive oil, add half of the garlic until gold, add the rice and stir it until the rice changes it color. Add half cup of white wine and let it boil to cook that alcohol away but it will give an excellent flavor to the rice. Complete it with water and let it cook as normal.

In a big pot add the rest of the oil, garlic and the onion, salt, pepper, paprika, the "ajies" and tomato  some people add even a tablespoon of tomato paste. Let it cook, later add the other half of wine.

Add the scallops, once they are cooked incorporate the peas, carrots and mushrooms. It should take about 10 minutes to cook, but I like the veggies to be almost al dente.

At the very end add the shrimp. Let it simmer for about 10 more minutes.
Once the rice is ready in the rice cooker, poor it on top of this tomato - seafood mix. It should look moist almost like a paella.

I serve it with guacamole and onion salad.

THE VEGETARIAN VERSION:

It is the same as above but I just use veggie broth and avoid the shrimp and scallops in my mix. But the procedure is the same.






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