Ingredients
- 1 kilo of rice
- 1 dozen snails
- 1 ½ dozen scallops
- ½ cup of Parmesan cheese
- 1 onion
- 5 tablespoons of ground ají panca (Peruvian red chili)
- ¾ cup of fish stock
- ½ cup of oil
- ¼ kilo of octopus
- ½ dozen clams
- ¼ kilo of shrimp
- 2 teaspoons of ground garlic
- Salt, pepper, and cumin
- 1 tomato
- Chopped parsley
- ½ cup of beer
Preparation
Prepare the white rice using fish stock instead of water.
Separately, fry the garlic, onion, ají panca, salt, pepper, cumin, and tomato in a little oil. Add the stock and beer. Boil for 2 minutes. Add the seafood, stir well for 2 minutes, and mix with the cooked rice and Parmesan cheese. Serve sprinkled with parsley.
