The California Avocado Commission plans to launch its “California Avocados on the Menu” creative campaign this spring to correspond with the peak availability of California avocados expected this spring through summer. This recipe for Arroz con Cangrejo with California Avocados — a Peruvian variation of paella — is just one example of creative recipes the CAC has in store.
Recipe by Executive Chef Victoriano Lopez, La Mar Cocina Peruana, San Francisco; recipe and photo courtesy of California Avocado Commission
Makes 12 servings (four 12-in pans)
Meat reserved from 4 Dungeness crabs
1 c. olive oil, plus extra for garnish
2 c. chopped white onion
¼ c. chopped garlic
2 c. Aji Amarillo paste
4 t. annatto powder
¼ c. Aji Panca paste
Salt and pepper, to taste
Ground cumin, to taste
4 c. arborio rice
1 qt. white wine
4 c. shelled and peeled fava beans
8 c. Crab Stock (recipe below), or substitute 8 cups of store-bought seafood stock
6 c. Avocado Chalaca (recipe below)
2 c. Rocoto Aioli (recipe below)
The Crab Stock:
Makes 8 cups
4 whole Dungeness crabs, cracked and cleaned
1 gal. water
6 stalks celery, each cut into 4 large pieces
2 leeks, white and light green parts, cut into large chunks
2 large tomatoes, each cut in half
8 sprigs flat-leaf parsley or other herbs of your choosing
1 T. salt
1 t. pepper
Remove all the meat from the crab, reserving the shells. Store the crab meat in the refrigerator until needed. You should have about 6 cups of meat.
In a large stock pot, combine the crab shells with the water, celery, leeks, tomatoes, parsley, salt and pepper. Bring to a boil; reduce to a simmer and cook uncovered for 2 to 2½ hours, until liquid is reduced by half. Remove from heat, strain liquid through a mesh sieve into a large container. Reserve the large top shells of the crabs to use as containers for the aioli. Discard remaining solids. Season the stock with salt to taste.
The Rocoto Aioli:
Makes 2 cups
¾ cup olive oil
¾ cup peeled garlic
¾ cup chopped white onion
3 cups stemmed, seeded, and chopped sweet red peppers
Salt and pepper, to taste
Lime juice, to taste
Place the oil, garlic, onions, and peppers in a medium pot. Place over very low heat and slowly simmer for about 45 minutes. Do not allow mixture to boil. Vegetables should be very tender when finished. Remove from the heat and let cool. When the mixture is cooled, pour into a blender and blend until smooth. Pour into a container, season with salt, pepper and lime juice to taste.
The Avocado Chalaca:
Makes 6 cups
4 Fresh California Avocados, peeled, seeded, chopped
2 c. chopped red onion
Chopped fresh cilantro, to taste
Lime juice, to taste
Salt and pepper, to taste
Chopped habanero pepper, optional
Place the avocado and onion in a bowl and season with salt, pepper, cilantro, lime juice, and habanero if using. Gently mix all the ingredients together, adding more seasoning as needed.
To Assemble:
Remove the crab meat from the refrigerator and set aside.
For each 12-in paella pan, heat ¼ cup olive oil over medium high heat. Add ½ cup chopped onion and 1 Tbsp. chopped garlic and cook until they begin to caramelize. Add ½ cup Aji Amarillo paste, 1 tsp. annatto powder, and 1 Tbsp. Aji Panca paste. Season with salt, pepper, and cumin. Reduce heat to medium-low and cook for 7 to 8 minutes, stirring constantly so that the mixture does not burn.
Add 1 cup arborio rice and mix well to evenly coat all the rice. Increase the heat to medium-high, pour in 1 cup wine and let it evaporate. Add 1 cup fava beans and 2 cups Crab Stock. Check the seasoning for salt. Reduce heat to low and cook for 15 minutes.
Add 1½ cups crab meat to the rice and cook for 5 more minutes. Turn off the heat and let rest for 3 to 5 minutes.
To serve: Spread 1½ cups Avocado Chalaca over the rice and crab, and drizzle with more olive oil. Pour ½ cup Rocoto Aioli in a reserved crab shell, placing it in the middle of the rice.
Serving Suggestion: Serve directly in the paella pan for a dramatic presentation.
NOTE: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.