Mo-Chica’s Arroz con Mariscos
The Arroz con Mariscos from Ricardo Zarate’s new Mo-Chica is the kind of comfort food that inspires late night cravings for another bowlful. The vibrant red onions, mound of shellfish, and Peruvian corn kernels — which add color and crunch to the dish — makes it tough to hold off on diving into the dish when it’s placed in front of you.Taking photos before diving in is torturous to say the least.
The meal is one of the favorites at Mo-Chica, Zarate’s popular Peruvian restaurant, which is moving from its old location in Mercado La Paloma near the USC campus and into the growing 7th Street restaurant row downtown, joining Mas Malo, Bottega Louie and SugarFISH. After Zarate opened the original Mo-Chica in the summer of 2009, he quickly went on to be named one of Food & Wine Best New Chefs, before being stationed at the helm of Test Kitchen, opening Picca, and now creating this new home for Mo-Chica. (The original Mercado La Paloma location is now closed and will reopen as a new concept later this summer.)
Arroz Con Mariscos
4 oz white rice (steamed)4 oz fish stock1 tsp red onion (minced)pinch of garlic paste1 tsp aji Amarillo puree1 tsp tomato paste1 tbsp salsa madrepinch of cumin (ground)pinch of oregano (dry)pinch of black pepper (ground)1/2 tsp salt1/2 oz scallops1 oz squid1 oz shrimp (without the shell).7 oz clams (blanched).7 oz mussels (blanched)canola oilcilantro, chopped
See the rest here!

Mo-Chica’s Arroz con Mariscos

The Arroz con Mariscos from Ricardo Zarate’s new Mo-Chica is the kind of comfort food that inspires late night cravings for another bowlful. The vibrant red onions, mound of shellfish, and Peruvian corn kernels — which add color and crunch to the dish — makes it tough to hold off on diving into the dish when it’s placed in front of you.Taking photos before diving in is torturous to say the least.

The meal is one of the favorites at Mo-Chica, Zarate’s popular Peruvian restaurant, which is moving from its old location in Mercado La Paloma near the USC campus and into the growing 7th Street restaurant row downtown, joining Mas Malo, Bottega Louie and SugarFISH. After Zarate opened the original Mo-Chica in the summer of 2009, he quickly went on to be named one of Food & Wine Best New Chefs, before being stationed at the helm of Test Kitchen, opening Picca, and now creating this new home for Mo-Chica. (The original Mercado La Paloma location is now closed and will reopen as a new concept later this summer.)

Arroz Con Mariscos

4 oz white rice (steamed)
4 oz fish stock
1 tsp red onion (minced)
pinch of garlic paste
1 tsp aji Amarillo puree
1 tsp tomato paste
1 tbsp salsa madre
pinch of cumin (ground)
pinch of oregano (dry)
pinch of black pepper (ground)
1/2 tsp salt
1/2 oz scallops
1 oz squid
1 oz shrimp (without the shell)
.7 oz clams (blanched)
.7 oz mussels (blanched)
canola oil
cilantro, chopped

See the rest here!