This is another recipe from master chef/restaurateur Alfredo Aramburú. Here he seasons the crayfish in this traditional rice dish with paprika and a hint of spicy rocoto. The flavor is deliciously enhanced by using the crayfish corals.
Ingredients:
2 cups rice
3 tbsp vegetable oil
1 medium red onion, chopped
3 cloves garlic, minced
2 tomatoes, peeled and chopped fine
1 ½ tbsp paprika
½ tsp dried oregano
2 bay leaves
1 tsp
rocoto paste (see Salsas)
½ cup white wine
2 cups (400 g) peeled crayfish tails
1 tbsp crayfish corals
2 red bell peppers, peeled and diced fine
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