Seafood Rice Limeño Style

Step 1

Rinse the 1.5 cups rice under cold water until clear. In a pot, bring 3 cups water to a boil, add rice and 1 tsp salt, reduce heat to low, cover, and simmer until tender, about 18 minutes. Fluff with a fork.

Step 2

While rice cooks, heat 2 tbsp oil in a large skillet over medium-high. Add the 1 chopped onion and 3 minced garlic cloves; sauté until soft and golden, about 5 minutes.

Step 3

Stir in the 2 tbsp tomato paste and 1 cup water, scraping up any browned bits. Bring to a simmer; the sauce should turn a rich orange color, about 2 minutes.

Step 4

Add the 0.5 lb shrimp, 0.5 lb mussels, and 0.5 lb squid rings to the skillet. Cover and cook until shrimp are pink and mussels have opened, about 5-7 minutes. Discard any unopened mussels.

Step 5

Fold the cooked rice into the seafood mixture, stirring gently to coat every grain with the orange sauce. Cook for 2 minutes until heated through and fragrant.

Step 6

Season with salt and pepper to taste. Garnish with the 3 sliced green onions and serve hot.

Step 7

Optional: add a pinch of cumin or aji amarillo paste for extra Peruvian flair.