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Arroz marinerò from Ecuador 12th group (Italian team)

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Arroz marinerò from Ecuador 12th group (Italian team)

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Ingredients:

2 tbsp oil

2 tbsp white onion, finely chopped

1 garlic clove, minced or pressed

2 cups long grain rice

2 1/4 cups seafood stock

3 tbsp sunflower, peanut or light olive oil

1 1/2 cup white onion, finely chopped

2 heads garlic, peeled and crushed

1 red bell pepper, diced

1 1/2 tsp cumin

1 tsp achiote powder

1 bunch of cilantro, finely chopped

4 lbs seafood: shrimp, calamari, scallops, mussels, clams, crab or whitefish*

Salt and pepper to taste

Directions:

1. Heat the first measure of oil over a medium flame and add the onion and garlic. Keep stirring until the onion is translucent.

2. Add the rice and stir until each grain is coated in oil. Add the broth and bring to a boil.

3. Continue to boil until the broth is absorbed, then reduce the heat as low as it will go. Cover the pot and let simmer for 15 minutes, or until the rice is al-dente.

4. Heat that second measure of oil and add the rest of the chopped onions and the two whole heads of crushed garlic. Cook until the onions are translucent. Add the spices, half of the cilantro and the bell pepper. Cook for five more minutes, stirring often.

5. Add the seafood in order of how long it will take each to cook (white fish, the shellfish and large shrimp first). Stir for three or four minutes. Transfer the rice to the pot and mix well. Keep stirring until everything is cooked through.

6. Add the rest of the cilantro and salt and pepper to taste.

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Arroz Atollado by Italian team 10th group

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Arroz Atollado by Italian team 10th group

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It's basically a rice dish cook with pork, chorizo, spices and vegetables with creamy consistency and a lot of flavor. It's a typical dish from the Colombian region “Valle del Cauca” . Some people add chorizo or longaniza and chicken to this Arroz Atollado del Valle recipe.

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Italian Team (Lal Raman, Peruvian Lomo Saltado)

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Italian Team (Lal Raman, Peruvian Lomo Saltado)

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Lomo Saltado is a peruvian foof. Lomo Saltado is the result of the influences of varios cultures, giving life to a unique fusion. History says that during the year 1849, the first Chinese migrants arrived in Peru, bringing with them their own condiments, ingredients and utensils. One of the most important was the wok which was able to transform our pancakes into delicious sautéed and flambéed dishes. Typical sautéed vegetables were prepared in the first wok pans. In line with that preparation process, chefs began to add meat to the vegetables and thus gave birth to what we know as lomo passatedo.

Ingredients for 3 people are:

250 g of beef fillet, one red onion, two large tomatoes, two stalks of spring onion, one yellow chili pepper, vegetable oil to taste, three tablespoons of soy sauce, coriander to taste, two tablespoons of white vinegar, cumin to taste, pepper to taste, salt to taste, side dish, 300 gr. of white rice, 400 gr. of fried or baked potatoes

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Italian Team (Lal Raman, Peruvian Lomo Saltado)

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Italian Team (Lal Raman, Peruvian Lomo Saltado)

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When do you eat Lomo Saltado???

Lomo Saltado is a traditional food of Perù. It is the result of influences from various cultures, resulting in a unique fusion of flavors. In short, a dish that would never have been born without contributions from oriental cuisine.

The story goes that during the year 1849, the first Chinese migrants arrived in Peru, bringing with them their condiments, ingredients and utensils. One of the most important was the wok that was able to transform our fried foods into delicious sautéed and flambéed dishes. n the first wok pans, the typical sautéed vegetables were prepared. In line with that preparation process, cooks began to add meat to vegetables and this was how they gave birth to what we know as lomo saltado. Ingredients for 3 people are:

1. 250g of beef fillet

2. A red onion

3. Two large tomatoes

4. Two stalks of spring onion

5. A yellow chili pepper

6. Vegetable oil to taste

7. Three tablespoons of soy sauce

8. Coriander to taste

9. Two tablespoons of white vinegar

10. Cumin to taste

11. Pepper as needed.

12. Salt to taste.

13. Side

14. 300 gr. of white rice

15. 400 gr. of fried or baked potatoes

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To make Colombian chicharrón, you'll need pork belly, salt, water, and oil for frying. Cut the pork into chunks, boil in salted water until tender, then fry until golden and crispy. Enjoy this flavorful dish!

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THE ORIGIN OF LOMO SALTADO

The history of one of Peru’s most loved dishes is quite fascinating. This dish has conquered tastebuds throughout history. It has unique hints of Inca, Asian, and European gastronomy.

Lomo Saltado combines an array of flavors that tantalizes the tastebuds. It’s marinated in aji panca peppers and cooked with tomatoes and onions.

Typically served on or beside a bed of rice next to crispy potatoes, this easy-to-make stir-fried beef is something we all should teach ourselves how to make.

According to famous culinary researcher Gloria Hinostroza, Lomo Saltado was created during the early 19th century. Lomo Saltado was specifically created when the Chinese chefs on Lima’s streets in Peru’s Chinco began to sauté the beef using a traditional Chinese cooking instrument, the wok.

It is said the creation of Lomo Saltado began the blend of Peruvian cooking and traditional Chinese cooking, spices and Peruvian locally sourced ingredients.

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THE ORIGIN OF SEAFOOD RICE.

Seafood rice is a very popular dish in Latin American cuisine, especially in coastal regions. It is a delicious combination of rice with different types of seafood and seasonings that give it a unique and delicious flavor.

It is a dish that has its origins in the pre-Columbian cultures of Latin America. The indigenous peoples of the Pacific and Atlantic coasts used to mix rice with fresh seafood collected from nearby beaches. As the cuisine developed, this mixture was enriched with different ingredients and seasonings.

Today, seafood rice is a very popular dish throughout Latin America, especially in countries such as Peru, Colombia, Ecuador, Chile, Mexico and Brazil. Each country has its own version, but they all share the same base of rice and seafood.

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Preparation

1. Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.

2. Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.

3. Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.

4. Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.

5. Serve with rice, if desired.

6. Enjoy!

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Ingredients

for 4 servings

2 tablespoons vegetable oil, divided

1 lb sirloin steak(455 g), cut into strips

salt, to taste

black pepper, to taste

½ red onion, sliced

1 medium tomato, sliced

2 cloves garlic, minced

1 tablespoon aji amarillo paste

2 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoon fresh cilantro, chopped

1 lb french fries(455 g), cooked, hot

white rice, cooked, for serving, optional

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Ingredients:

1 cup white rice

1 lb mixed seafood (shrimp, squid, mussels, etc.)

1 onion, finely chopped

2 tomatoes, diced

1 bell pepper, diced

2 cloves garlic, minced

1/2 cup green peas

1/2 cup corn kernels

2 cups fish or seafood broth

2 tablespoons vegetable oil

1 tablespoon achiote powder (optional, for color)

Salt and pepper to taste

Fresh cilantro for garnish

Lemon wedges for serving

Instructions:

1. Prepare Rice:

Rinse the white rice under cold water until the water runs clear.

Cook the rice according to the package instructions.

2. Sauté Aromatics:

In a large pan, heat vegetable oil over medium heat.

Add chopped onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened.

3. Add Seafood:

Add the mixed seafood to the pan and cook until they are almost done.

4. Incorporate Vegetables:

Stir in diced tomatoes, green peas, and corn kernels. Cook for a few more minutes until the vegetables are tender.

5. Add Rice and Broth:

Incorporate the cooked rice into the seafood and vegetable mixture.

Pour in fish or seafood broth and achiote powder (if using) for color. Mix well.

6. Season:

Season the seafood rice with salt and pepper to taste. Adjust the seasoning as needed.

7. Simmer:

Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld.

8. Garnish and Serve:

Garnish with fresh cilantro.

Serve the Ecuadorian Seafood Rice hot, with lemon wedges on the side.

Enjoy your flavorful Ecuadorian seafood rice!

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Ingredients:

1 lb beef sirloin, thinly sliced

1 red onion, cut into thick strips

1 red bell pepper, cut into thick strips

2 tomatoes, sliced into wedges

3 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon oyster sauce

2 tablespoons vinegar

1 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons vegetable oil

Fresh cilantro for garnish

Cooked white rice for serving

Instructions:

1. Prepare Ingredients:

Slice the beef into thin strips.

Cut the red onion, red bell pepper, and tomatoes into thick strips and wedges.

2. Marinate Beef:

In a bowl, combine the sliced beef with soy sauce, oyster sauce, vinegar, ground cumin, salt, and pepper. Let it marinate for at least 15 minutes.

3. Sauté Ingredients:

Heat vegetable oil in a large pan or wok over high heat.

Add minced garlic and sauté until fragrant.

Add marinated beef and cook until browned.

4. Add Vegetables:

Add sliced red onion, red bell pepper, and tomato wedges to the pan. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.

5. Combine and Season:

Mix everything together, ensuring the beef and vegetables are well combined.

Adjust the seasoning with additional salt and pepper if needed.

6. Garnish and Serve:

Garnish with fresh cilantro.

Serve the Peruvian Lomo Saltado hot over a bed of cooked white rice.

Enjoy your delicious and quick Peruvian Lomo Saltado!

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Ingredients:

2 cups rice

1 lb pork, diced

1 lb potatoes, peeled and diced

1 onion, finely chopped

2 tomatoes, diced

2 cups chicken broth

1 cup beer (optional)

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons vegetable oil

Fresh cilantro for garnish (optional)

Instructions:

1. Sauté Pork:

In a large pot, heat vegetable oil over medium heat.

Add diced pork and cook until browned.

2. Add Aromatics:

Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent.

3. Season:

Stir in ground cumin, paprika, salt, and pepper. Mix well.

4. Add Vegetables:

Add diced tomatoes, chopped red and green bell peppers, and peeled, diced potatoes. Cook for a few minutes until the vegetables start to soften.

5. Add Rice:

Pour in the rice and stir to coat it with the mixture.

6. Pour Liquids:

Add chicken broth and beer (if using). Bring the mixture to a simmer.

7. Simmer:

Cover the pot, reduce the heat to low, and simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.

8. Serve:

Garnish with fresh cilantro if desired.

Serve your Colombian Arroz Atollado hot.

Enjoy your comforting Colombian Arroz Atollado!

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History says that arroz atollado is one of the most typical dishes of Colombian gastronomy, originating from the Pacific Region, specifically from Valle del Cauca, a department with notable influence of Spanish cuisine.

RECIPE:

1. For the pork broth: Heat 3 tablespoons vegetable oil in a large, heavy pot over medium heat. Add pork and cook 2 to 3 minutes per side. Add 4 cups of water and 4 cups of chicken broth. Cover and cook for 30 minutes.

2.For the hogao: When the broth is cooked, in a large skillet over medium-low heat, add 3 tablespoons of vegetable oil, the tomatoes, onion, garlic, paprika, seasoning, salt, black pepper, cumin and cilantro. Cook for 10 to 15 minutes, stirring frequently. Remove from heat and set aside.

3.For the rice: Remove the pork from the liquid and set aside. Strain the broth and measure 6 cups. If there is not enough, add more chicken broth.

4.In a large pot, add the hogao, rice, and pork and bring to a boil. Then lower the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.

5.Add the potatoes and chorizo and cook for another 15 minutes. This rice should have a risotto-like consistency. Remove from heat and sprinkle with cilantro and serve.

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ECUADORIAN RECIPE : Seafood rice(Arroz marinero)

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ECUADORIAN RECIPE : Seafood rice(Arroz marinero)

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Screenshot 2023-12-16 at 08-21-21 Peruvian Lomo Saltado

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Arroz Atollado Colombiano (Colombian-Style Pork Risotto)

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Arroz Atollado Colombiano (Colombian-Style Pork Risotto)

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Seafood rice Ingredients

2 Tbsp olive oil

1 onion

2 cloves garlic

1 red bell pepper

1/2 Tbsp turmeric

1 tsp smoked paprika

1/4 tsp cayenne pepper

2 cups uncooked long grain white rice

3 cups chicken broth*

1 cup frozen peas

1/2 lb frozen seafood mix

1 fresh lemon

Handful fresh parsley, chopped

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Arroz Atollado

3 tablespoons vegetable oil

½ pound boneless pork loin ribs cut into 1 inch cubes

1 pound pork sirloin cut into 1 inch cubes

4 cups water

4 cups chicken broth and more as necessary

3 tablespoons vegetable oil

2 cups fresh tomatoes chopped

4 scallions chopped

2 garlic cloves minced

3 tablespoons sweet red pepper chopped

1 tablespoon sazon goya with azafran

½ teaspoon salt

½ teaspoon ground cumin

½ teaspoon fresh ground pepper

½ cup chopped fresh cilantro

1 and ½ cups white rice

½ teaspoon salt

2 cups potatoes cut into 1 and ½- inch pieces

2 chorizos or smoked sausage sliced

3 tablespoons chopped fresh cilantro for garnish

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Lomo Saltado

Ingredients

for 4 servings

2 tablespoons vegetable oil, divided

1 lb sirloin steak (455 g), cut into strips

salt, to taste

black pepper, to taste

½ red onion, sliced

1 medium tomato, sliced

2 cloves garlic, minced

1 tablespoon aji amarillo paste

2 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoon fresh cilantro, chopped

1 lb french fries (455 g), cooked, hot

white rice, cooked, for serving, optional