Chaufa Costa Caribe
"A Caribbean seafood fried rice inspired by Peruvian Chifa cuisine, featuring Conch, Guinea Chick Lobster, Magpie Shell, Reef Calamari & Octopus"
Yield: 2 Servings
Ingredients – Chaufa Costa Caribe
1 tbsp Vegetable Oil
1 tsp Sesame Oil
2 tbsp Scallions (white part, finely chopped)
2 cloves Garlic (finely chopped)
1 tsp Fresh Ginger (Kion, grated)
2 tbsp Red Bell Pepper (small dice)
Seafood mix
4 oz Spotted Spiny Lobster (Langosta moteada)
3 oz Conch (Carrucho), cooked & thinly sliced
2 oz Octopus (Pulpo), cooked and sliced
2 oz West Indian Top Shell (Burgao), cooked & thinly sliced
2.5 oz Small Shrimp 31/35
2 oz Scallops 30/40
2 oz Squid Rings (Calamares), sliced
4 ea Mussels (Mejillones)
4 ea Clams (Almejas)
Salt and freshly ground black pepper, to season seafood
Other
2 Eggs (lightly beaten)
3 cups Cooked Jasmine Rice (from previous day)
2 tbsp Light Soy Sauce (Sillao)
2 tbsp Scallions (green part, finely sliced)
1 tbsp Toasted Corn (Cancha, for garnish)
1 tbsp Cilantro Confetti for garnish
Procedure
Season the seafood: In a bowl, combine lobster, conch, octopus, top shell, shrimp, squid, mussels, and clams with salt and freshly ground black pepper.
Heat the wok over high heat, add vegetable oil and sesame oil.
Add the white part of the scallions, garlic, and ginger. Sauté until fragrant.
Incorporate the seasoned seafood and stir-fry with the aromatics until lightly seared. Remove the seafood from the wok and set aside.
In the same wok, add red bell pepper and sauté briefly, then return a bit of scallion, garlic, and ginger if desired for more aroma.
Add the cold jasmine rice and quickly loosen the grains with the wok spoon.
Push the rice to the sides, creating a space in the center. Pour in the beaten eggs and scramble until set, then mix back into the rice.
Season with light soy sauce and adjust salt to taste.
Return the seafood mixture to the wok, toss everything together until well combined.
Finish with the green part of the scallions, mix gently, and serve hot.
Garnish with cilantro confetti and toasted cancha.
Behind the Dish
Origins of Arroz Chaufa
Chaufa is a dish born from the fusion of Chinese and Peruvian cuisine, the result of Chinese immigrants arriving in the country. In this case I’m transporting it to the Caribbean.
It comes from the Chinese term “chao fan” (炒飯), which means “fried rice.”
Terminology
Sillao: Term used in Peru to refer to light soy sauce, a fundamental base in Chifa cuisine (Chinese–Peruvian fusion).
Kion: Quechua word used in Peru to denote fresh ginger, aromatic and spicy, widely used in Asian gastronomy and adapted to Creole cuisine.
Cancha: From an ancient Andean corn, unlike regular popcorn, these kernels don’t burst but gently puff inside, leaving a soft, slightly grainy texture.
Protagonists of the Caribbean Sea
Magpie Shell/Burgao (Cittarium pica): A marine snail endemic to the Caribbean, highly valued in traditional Puerto Rican cuisine.
Conch/Carrucho (Strombus gigas): Also known as queen conch, a symbol of Caribbean coastal gastronomy for its firm and delicate meat.
Spotted Spiny Lobster (Panulirus guttatus): A speckled-shelled crustacean native to our tropical waters, considered a delicacy for its intense flavor.
Caribbean Reef Squid/Calamar de Arrecife (Sepioteuthis sepioidea): Known as the longfin squid of the Caribbean, a native tropical species prized for its tender meat and delicate taste.
Caribbean Octopus (Octopus briareus): A tropical-water octopus from the Caribbean, offering tender meat with a mild flavor, ideal for fresh and grilled preparations.
