Arroz con conchas
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 cups white rice, cooked
  • 4 tablespoons vegetable oil
  • 1 cup diced onion
  • 2 garlic cloves
  • 3 fresh ají amarillo, mashed, or 2 tablespoons ají amarillo paste
  • 1 cup white corn
  • 1 cup diced carrot
  • 1 cup green peas
  • 1 cup diced red pepper
  • ½ cup white wine
  • 2 cups vegetable or fish stock
  • Salt and pepper
  • 2 tablespoons chopped cilantro
  • 2 cups scallops (with or without the roe)
  • Lemon slices to serve.
Instructions
  1. Heat the oil in a saucepan and sauté the onion and garlic until translucent, over medium heat. Add the ají amarillo (fresh or paste), stirring well.
  2. Add corn, carrot, green peas, white wine, stock, salt, and pepper. Cook for a few minutes until the vegetables are tender. Add cooked rice, red pepper and cilantro. Stir.
  3. Finally, add the scallops, stir and cover the pan, turn off the heat and let cook for five minutes. Add more cilantro and serve with slices of lemon on the side.
Recipe by PERU DELIGHTS at https://perudelights.com/arroz-con-conchas-ode-to-the-ocean/