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Arroz con Mariscos Variado (4 estilos)
Cuatro versiones de arroz con mariscos al estilo peruano: clásico, verde, negro con tinta de calamar y arrisotado estilo risotto. Incluye la preparación del aderezo base de ají amarillo y ají panca, la limpieza del calamar y todos los trucos de un chef profesional.
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Cost Breakdown
Critical Success Points
- • Sofreír cebolla y ajo sin quemarlos.
- • Cocinar el aderezo base hasta que la grasa se separe y el sabor se concentre.
- • Limpiar el calamar correctamente para evitar residuos de tinta no deseados.
- • Mantener el fuego bajo al cocinar los arroces para que el grano no se rompa.
- • Remover constantemente el arrisotado para lograr la textura cremosa.
Safety Warnings
- • El aceite supera los 200 °C puede inflamarse; no añadir fósforos cerca.
- • Manipular la tinta de calamar con guantes para evitar manchas en la piel.
- • Cocinar los mariscos sólo hasta que estén opacos; no sobrecocinar.
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