Preparation

In a pot, heat the olive oil, add the chopped onion, the garlic paste, the yellow pepper paste, let it brown for about six minutes and add the coriander puree. Season with salt, pepper and cumin. add the chili pepper cut into julienne strips and the peppers.

add the rice and mix well with the dressing, add the peas and shelled corn, season with salt, pepper, cumin and oregano. Pour in half the mussel broth and cook over low heat, stirring constantly with a wooden spoon until al dente.

Add the fan shells and cook for five minutes. rectify the seasoning and serve in a deep plate, decorate with coriander leaves.

Ingredients

  • two tablespoons of chopped onion
  • a tablespoon of garlic paste
  • four tablespoons of yellow chili paste
  • four tablespoons of cilantro puree
  • a yellow chili pepper in julienne
  • 1/2 cup julienned colored bell peppers
  • a cup of rice
  • half a cup of peas
  • half a cup of shelled corn
  • two liters of mussel broth
  • two yellow potatoes in halves
  • twenty-four Scallops shells, large and well cleaned
  • olive oil
  • pepper, cumin, salt, oregano leaves, coriander to taste