Entree: Colombia – Pacific Coast – Chaulafán de Mariscos (Pacific Colombian seafood fried rice with mixed shellfish and aromatic seasonings)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
- 2 cups (400 g) long-grain white rice
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) achiote (annatto) oil
- 1 lb (454 g) medium shrimp, peeled and deveined (about 20–24)
- 8 oz (225 g) squid, cleaned and sliced into rings
- 8 oz (225 g) mussels, cleaned
- 8 oz (225 g) firm white fish (cod or tilapia), cut into 1-inch (2.5 cm) pieces
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 green onions, sliced (white and green parts separated)
- 2 1/2 cups (600 ml) fish stock or low-sodium chicken stock
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (15 g) fresh cilantro, chopped
- Juice of 1 lime
Instructions
1. Rinse rice under cold water until water runs clear. In a medium pot, bring the fish stock to a boil, add the rice, cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 15–18 minutes. Fluff with a fork and let cool slightly.
2. In a large heavy skillet or wok over medium-high heat, warm the vegetable oil and achiote oil. Add the onion, white parts of the green onions, and red bell pepper; sauté until softened, about 4–5 minutes.
3. Stir in the garlic and cumin and cook 30 seconds until fragrant. Push vegetables to the side of the pan and add the shrimp, squid, mussels, and fish pieces; sear briefly until shrimp begin to turn pink and fish is opaque, about 2–3 minutes.
4. Add the cooked rice to the pan, breaking up any clumps. Pour in the soy sauce and gently fold everything together so seafood and vegetables distribute evenly. Cook, stirring often, until rice is heated through and seafood is cooked through, about 3–4 minutes.
5. Taste and adjust seasoning with salt and pepper. Remove from heat and stir in chopped cilantro, green parts of the green onions, and lime juice. Serve immediately.
