Peruvian Paella
A classic Peruvian dish made with rice, spices, and a variety of ingredients. This recipe is a twist on the traditional Spanish paella, with a creamy and aerated twist.
Ingredients
- ●1 cup Peruvian ricepreferably day-old rice
- ●2 tsp Paella seasoningor to taste
- ●2 cups Aerated chicken brothchilled
- ●1/2 tsp Saffron threadssoaked in 2 tbsp hot water
- ●1 can (14 oz) Canned diced tomatoesdrained and rinsed
- ●1/4 cup Peruvian creamy sauceor to taste
- ●1 lb Shrimppeeled and deveined
- ●1 cup Musselsscrubbed and debearded
- ●2 tbsp Olive oilfor cooking
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the paella seasoning and cook for 1-2 minutes, until fragrant.
- 3
Add the Peruvian rice and cook for 2-3 minutes, until lightly toasted.
- 4
Add the aerated chicken broth, saffron threads and their liquid, diced tomatoes, and Peruvian creamy sauce.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 6
Add the shrimp and mussels to the paella and cook, covered, for an additional 5-7 minutes, until the seafood is cooked through.
- 7
Remove the paella from the heat and let it rest, covered, for 5 minutes.
- 8
Serve the paella hot, garnished with chopped fresh herbs, if desired.