Arroz con mariscos

 Weigel Production Corp.

Ingredients:

Unsalted butter 1.5 tablespoons

Seafood mix 1.5 cups

Salt and pepper 0.5 teaspoons

Marisco sauce 2 cups

Lobster stock 1 cup

Fish chicharron 4 tablespoons

Chalaquita de Ají Amarillo 2 tablespoons

Manchego cheese to taste

Directions:

1. Season the seafood mix with salt and pepper
2. Add butter to a wok or big sauté pan on medium-high temperature
3. Toss the seafood into the pan, then add the Marisco sauce and cook just until fragrant
4. Follow up with the lobster stock just to thin out the sauce a little
5. Add warm rice. Fish stock at this stage is optional but encouraged if sauce has reduced too much
6. Taste and adjust the salt
7. Plate, garnishing with some Fish Chicharron, Chalaquita de Aji Amarillo and Manchego cheese

Marisco sauce

Ingredients:

Red Onion 36 cups

Garlic 3 cups

Celery 1 1/2 cups

Piquillo pepper 14 cups

Ginger 1/2 cup

White wine 2 cups

Panca Paste 1 3/4 cups

Tomato paste 4 cups

Lobster stock 16 cups

Heavy cream 12.7 cups

Vegetable oil 2 cups

Cumin 2 tbsp

Oregano 6 tbsp dried

Salt 3 tbsp

Lobster stock

Ingredients:

Lobster bodies 8 cups

Celery 1 1/8 cups

Leeks, sliced 2 1/4 cups

Garlic 5 Tbsp

Tomato paste 4 1/2 Tbsp

Panca paste 5 Tbsp

Water 26 3/4 cups (about 6.7 quarts)

Warm rice with corn 2 cups

Fish stock 2 tablespoons

Fish scraps 7-8 cups

Garlic 1/3 cup

Red onion 1/2 cup

Celery 1 cup

Ginger 1 1/2 tbsp

Cilantro stems 1/2 cup loosely packed

Water 8.5 cups

Salt 1 3/4 tsp

Fish chicharron

Ingredients:

1/4 cup of any type of fish

2 teaspoons of soy garlic marinade

8 whole eggs

2 cups of soy sauce

1/4 cup of ginger

1/4 cup of garlic

Chalaquita de Ají Amarillo

Ingredients:

Leche de Tigre Ají Amarillo 1/3 cup

Red onion 1 teaspoon

Habanero 1 teaspoon

Chives 1 teaspoon

Salt to taste