Peruvian Seafood Rice

Ingredients

• 200 g of Arborio rice
• 500 g of mixed seafood (clams, shrimp, mussels, scallops)
• 200 ml of fish broth
• 2 onions
• 2 cloves of garlic
• 100 g of zucchini
• 100 g of bell peppers
• 200 ml of olive oil
• 100 ml of white wine
• salt and pepper to taste
• 200 g of canned tomatoes
• 100 ml of fish cream

Method

1. In a pan, sauté the garlic and onions in olive oil.
2. Add the cubed bell peppers and zucchini and sauté for a couple of minutes.
3. In a pot, bring the fish broth to a boil, add the seafood and cook for 5-7 minutes.
4. In a bowl, mix the rice with white wine and salt.
5. Add the rice to the pan with the sautéed vegetables and cook for 2-3 minutes.
6. Finally, add the rice and seafood to the pot with the fish broth, cover and cook on low heat for 15-20 minutes.
7. Top with canned tomatoes and fish cream over the rice and seafood.
8. Serve hot, garnished with chopped basil.