How to cook Arroz con Camarones/ Shrimp Rice?: Peruvian Food!!!

ARROZ CON CAMARONES / Shrimp Rice
Ingredients : 10 Servings

• 2.2 lb (1 k) shrimp

• 4 cups rice

• ½ cup white wine

• ½ cup beer

• 13 garlic cloves, mashed

• 1 cup chopped onion

• 3 tablespoons ají panca / sundried red aji (chili) paste

• 2 tablepoons paprika

• 1.1 lb (½ k) green peas

• 5 ají amarillo fresco / fresh yellow aji seeded, deveined, minced

• 4 sweet bell peppers, finely chopped

• Vegetable oil

• Salt

• Minced parsley

• ¼ teaspoon black pepper

Preparation:

Sauté 3 crushed garlic cloves with 2 tablespoons oil until golden in a medium size pan. Add 4 cups water, cover pan, bring to a boil and add rice. Cover pan.

Cook for 15 to 20 minutes, over moderate heat, or until rice is done. Add 1 tablespoon oil on top and mix the upper part of rice with a fork. Keep covered for 10 minutes. Cool.

Clean and devein shrimp. Separate corals and tails.

Boil water with salt in a large pan, add shrimp tails and cook for 2 minutes until they turn pink. Drain and reserve shrimp.

Sauté rest of crushed garlic cloves, onion, bell peppers, sundried red aji paste, paprika, fresh yellow aji, salt and pepper in a large frying pan.

Add beer and shrimp corals, boil a few minutes. Add white wine and cooked rice. Carefully stir, until rice gets a uniform color.

Continue cooking for a few minutes until rice dries and grains separate.

Serve on a platter. Decorate with peas, shrimp tails and finely chopped parsley.

¿How To Cook Tamales?: Peruvian Recipes!!!

TAMALES

Ingredients : 10 Tamales

• 10 corn ears

• 1.1 lb (½ k) chicken, cut in 1 ½ inches (3 cm) pieces

• 1 ¾ oz (50 g) toasted peanuts

• 8 oz (200 g - 2 cups) shortening

• 12 black olives seeded, cut in four

• 1 big onion, finely chopped

• 4 ají mirasol / Sundried yellow aji (chili)

• 3 hard boiled eggs, cut in pieces

• Salt

• Pepper

• Aji to taste

• Banana leaves or corn husks

• Salsa Criolla - Onion Creole Sauce

Preparation:

Remove kernels from cob and process them.

Seed and devein aji mirasol. Boil in water for 5 minutes. Discard water and blend with olive oil, until paste consistency.

Melt 2 tablespoons shortening in a medium skillet and when hot, fry onion, garlic, aji mirasol paste and chicken pieces. Season with salt and pepper.

Once chicken is golden, cover with water or chicken broth.

Bring to a boil, and cook until chicken is tender.

In a medium size skillet melt rest of shortening stirring constantly while adding the processed corn. Add chicken preparation and cook stirring until mixture is cooked and thickened.

To make the tamale, place banana leaf or two overlapping corn husks in palm of one hand. Spoon 1 ½ tablespoon of corn mixture spreading slightly, Top with a piece of chicken, egg, peanut and olive. Cover with corn mixture. Wrap banana leaves or corn husks to enclose filling. Tie with string.

Place tamales in a large pan and cook with little water for 1 hour.

To serve: Unwrap tamale, place on dish with salsa criolla - onion creole sauce.

HOW TO COOK OCTOPUS IN OLIVE SAUCE? : Peruvian recipes!!!

OCTOPUS IN OLIVE SAUCE

Ingredients :6 servings

• 3 lb 5 oz (1.5 k) octopus

• 14 black olives, pitted

• 3 tablespoons key lime juice

• 1 ¾ cup olive oil for mayonnaise preparation

• 2 tablespoons minced parsley

• 2 eggs

• Salt

• Pepper

• 3 tablespoons olive oil for decoration

Preparation:

Place octopus in a pan and cover completely with water. Boil for 30 or 40 minutes until soft. Remove.

Take dark skin of octopus, with the help of a knife. Refrigerate.

Blend eggs, salt, lime juice, pepper. While blending start pouring olive oil until a thick a mayonnaise is obtained.

Divide and remove half or mayonnaise from blender. Set aside.

Add olives to blender. Blend to form a thick pure. Mix olive mayonnaise with reserved one.

Cut octopus in slices, place them in a serving dish and cover with olive sauce. Garnish with minced parsley and decorate pouring 3 tablespoons olive oil.

Serve.

How To Cook Seco de Cordero/Lamb in Cilantro Sauce?: Peruvian Food Recipe!!!

SECO DE CORDERO / Lamb in Cilantro Sauce

Ingredients : 8 servings

• 4 lb 8 oz (2 k) lamb meat, cut in medium size pieces

• ½ cup vegetable oil

• 2 large onions, finely chopped

• 1 tablespoon garlic, blended

• ají amarillo fresco / fresh yellow aji (chili) , blended, to taste

• ½ teaspoon cumin

• Salt

• Pepper

• 1 ½ cup cilantro, blended

• 1 cup dry white wine

• 1 cup beer

• 2lb 4 oz (1 k) potato, cooked and peeled

• 1 cup cooked fresh green peas

Preparation:

Heat oil in a large saucepan and sauté lamb meat until golden. Remove from saucepan and reserve.Sauté onion and garlic in the same fat until tender. Add chili, cumin and meat. Stir to combine. Season with salt and pepper.

Add beer, wine and blended cilantro. Cover saucepan and cook over low heat until meat is tender. Add green peas and potatoes. Continue cooking until liquid almost evaporates and thickens.Serve with white rice and blended yellow ají.