Peruvian Seafood and Rice Stew

• 1 cup diced plum tomatoes
• 1 cup cilantro, finely chopped
• 1/2 cup diced red onion
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• Kosher salt
• Freshly ground pepper
• 1 tablespoon canola oil
• 1/3 cup aji panca paste (see Note)
• 4 cups cooked medium-grain white rice
• Four 8-ounce bottles clam juice
• 12 mussels, scrubbed
• 8 shelled and deveined large shrimp
• 8 large sea scallops
• 4 cleaned squid, bodies cut into thin rings and tentacles halved
• 1/2 cup cilantro, finely chopped
• 2 scallions, finely chopped
• Kosher salt
• Freshly ground pepper
• Lime wedges, for serving

1. Make the salsa criolla In a medium bowl, combine all of the ingredients and season with salt and pepper.
2. Cook the rice and seafood In a large, wide saucepan, heat the canola oil.
3. Add the aji panca paste and cook over moderately high heat, stirring, for 1 minute.
4. Add the rice and stir for 1 minute, then stir in the clam juice and bring to a boil.
5. Add the mussels and cook until they open, 2 to 3 minutes.
6. Using a slotted spoon, transfer the mussels to a bowl.
7. Discard any that do not open.
8. Reduce the heat to moderate and continue simmering the rice, stirring constantly, until it has the texture of a very loose risotto, about 4 minutes longer.

tomatoes, cilantro, red onion, extravirgin olive oil, lime juice, kosher salt, freshly ground pepper, canola oil, panca paste, white rice, clam juice, mussels, shrimp, scallops, bodies, cilantro, scallions, kosher salt, freshly ground pepper, lime wedges

Taken from www.foodandwine.com/recipes/peruvian-seafood-and-rice-stew (may not work)