Total time: 2 hours. Quantity: 4 persons.
Seafood and easy to prepare.
Green rice with a marine touch is an innovative dish, which includes rice, shells, and limpets. These help to give it a good presentation and flavor. We can prepare this meal at home and enjoy it with our loved ones.
Let's see how to prepare it!
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| Arroz verde, con conchas y lapas (Peruvian recipes) |
Ingredients
- ¼ cup of lemon juice (3 to 4 squeezed lemons).
- A red onion chopped in chiffonade (finely).
- 1 small bell bell pepper cut in julienne (long strips).
- 1 whole yellow chili bell pepper cut in long strips.
- 4 cups of washed and quality rice.
- ½ kg of fresh limpets and shells.
- A teaspoon of white wine.
- Peeled peas.
- ½ cup of ground coriander.
- 50 g of yellow chili bell pepper.
- Fresh ground garlic.
- Vegetable oil.
Recipe procedure.
- In a deep frying pan, pour a jet of oil, and then add a spoonful of ground garlic. let it fry, and add the onion. Let it sweat for three minutes.
- Add a cup of liquefied yellow chili, and let it sweat for five minutes.
- Add now, a quarter cup of liquefied coriander, and a cup of seafood broth, or soft fish. No very concentrated broth. Then add a splash of white wine, cooked peas, julienned yellow bell pepper, julienned bell pepper all to taste, and at the end add 4 cups of cooked white rice.
- Turn up the heat, and let the rice begin to suck the liquid. Add the chopped limpets and the whole shells and let the liquid evaporate. Add salt, pepper, a pinch of cumin, more chopped coriander, and at the end the juice of a lemon.
- Accompany with Creole blackberry, and eat.
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| cilantro, ingredient |
Note: For the fish or seafood broth, we can prepare it by previously cooking our shells and limpets. To do this, put it in a pot with water and let it boil for 2 to 3 minutes, and use that same water in our recipe.