Arroz Con Coco

SAVORY

Mar 15

Crab, Fried Quinoa, Banana Vinegar Aïoli, Coconut Rice, and Salmon Roe

Chef Andres-Julian Zuluaga of Blend 111 | Vienna, VA

When Colombian, Puerto-Rican Chef Andrés-Julian Zuluaga first tried savory arroz con coco during a trip to Colombia, he was taken by the familiar combination of flavors. “It reminded me of these coconut candies in Puerto Rico,” he says. “The flavors spoke to me, it was like all the flavors of my life.” Zuluaga knew the dish belonged at Blend 111 in Vienna, Virginia, where his menu celebrates Latin culinary diversity and tradition. Zuluaga starts with a títoté—a fragrant paste made by reducing coconut milk. Zuluaga sautés the títoté with culantro sofrito, then adds rice and stock, simmering everything together until the rice absorbs the rich, caramelized coconut flavor. Arroz con coco is traditionally accompanied by dried and salted shrimp, snapper, or crab. Zuluaga goes local, serving this version with Maryland crab dressed in a lime citronette. He rounds out the sweet rice with a fatty banana rocoto pepper aïoli, crunchy fried quinoa, and a pop of salinity from ikura.

INGREDIENTS:

Fried Quinoa:
Yield: ⅓ cup
2 cups neutral oil
1 cup cooked quinoa

Banana Vinegar Aïoli:
Yield: 1 quart
4 egg yolks
10 grams salt
15 grams white shoyu
10 grams ground chile pequín
500 grams canola oil
275 grams banana vinegar

Arroz Con Coco:
Yield: 2 cups
375 milliliters coconut milk
50 grams recaíto (green sofrito)
2 fresh bay leaves
200 grams Carolina Gold rice, washed three times
400 grams marisco stock (roasted fish stock)
15 grams dried shrimp powder
55 grams butter
Salt

Crab:
Yield: 1 serving
2 ounces Maryland blue crab meat, freshly steamed and chilled
Spanish olive oil
Lime juice
Espelette
Salt

To Assemble and Serve:
Yield: 1 serving
Salmon roe
Pea shoots
Begonia flowers

METHOD:

For the Fried Quinoa:
In a saucepan, heat oil to 375°F. Add quinoa one spoonful at a time, continuing to stir so that the quinoa does not stick and burn. Fry until golden brown. Remove quinoa from oil and place onto a paper towel to remove excess oil. Reserve.

For the Banana Vinegar Aïoli:
In a food processor, pulse together yolks, salt, shoyu, and pequín chile. Slowly add oil to emulsify then blend in banana vinegar. Reserve.

For the Arroz Con Coco:
In a caldero, reduce coconut milk until there is no water. Allow the coconut pulp and oil to seperate. Continuously stir and scrape the bottom of your pan, to avoid burning the coconut. Stir until coconut pulp is a deep, rich golden brown. Add sofrito and bay leaves and sauté for 2 to 3 minutes. Add rice and mix to combine. Gently toast rice for 3 minutes. Add marisco stock then bring to a simmer. Add shrimp powder and butter. Stir until the rice comes to the surface. Cover the pot and allow rice to cook 6 to 7 minutes.

For the Crab:
In a mixing bowl, dress crab in olive oil and lime juice. Season with espelette and salt. Set aside.

To Assemble and Serve:
Fill a small serving bowl with 125 grams Arroz Con Coco. Garnish with Crab, salmon roe, Fried Quinoa, Banana Vinegar Aïoli, pea shoots, and Begonia flowers.

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