A juicy Lima-style seafood rice built on the bold flavor of Peruvian chiles. Seafood broth soaks into every grain while the shellfish stays tender, with corn, peas, and a fresh finish of cilantro and lime.
Turn what you find into an experience you can actually bring to your kitchen.
Finely chop the red onion and tomato, dice the red bell pepper, and have the corn kernels ready. Remove the veins and seeds from the yellow chili and blend it with a small portion of the seafood broth until smooth. Pat the mixed seafood very dry with paper towels before it goes near the heat.
Heat the large pot over high heat with one quarter of the oil. Season the mixed seafood with part of the salt and black pepper, then sear it in 2 batches for 1 to 2 minutes per batch, until just opaque with a little color. Remove it immediately along with all of its juices; it will finish heating at the end.
Lower the heat to medium and add the remaining oil. Cook the red onion, ground garlic, and tomato for 7 to 8 minutes, stirring, until the onion is soft and the tomato has lost much of its moisture. Add the yellow chili puree, ají panca paste, cumin, and remaining black pepper; cook for another 4 to 5 minutes, until the aderezo is thick, glossy, and no longer smells of raw chili.
Raise the heat slightly, pour in the lager, and boil for 2 minutes, until the sharp alcoholic aroma disappears. Add the remaining seafood broth, peas, corn, red bell pepper, and most of the remaining salt; cook for 4 to 5 minutes, until the vegetables are tender but still have some texture. Fold in the cooked white rice and mix for 3 to 4 minutes, until every grain is coated and the mixture is juicy and glossy with no loose liquid sitting at the bottom.
Return the seafood with its juices and fold it through for only 1 to 2 minutes, until hot and tender. Turn off the heat, stir in the cilantro, lime juice, and remaining salt, and serve immediately. If the rice is moist and glossy and the seafood still has a tender bite, it is right where it should be. Done! 🥘
