Active Time
45 MIN
Total Time
45 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    Make the salsa criolla

In a medium bowl, combine all of the ingredients and season with salt and pepper.

Step 2    Cook the rice and seafood

In a large, wide saucepan, heat the canola oil. Add the ají panca paste and cook over moderately high heat, stirring, for 1 minute. Add the rice and stir for 1 minute, then stir in 
the clam juice and bring to a boil. Add the mussels and cook until they open, 2 to 3 minutes. Using a slotted spoon, transfer the mussels to 
a bowl. Discard any that do not open. Reduce the heat to moderate and continue simmering the rice, stirring constantly, until it has the texture of a very loose risotto, about 4 minutes longer.

Make Ahead

The salsa criolla can be refrigerated for up to 2 days.

Notes

Ají panca paste, made from red Peruvian chiles, is available at specialty food shops and online at spanishtable.com.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5