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A well-made assemblage based on Merlot, deserves to be accompanied by a gentle preparation with a balanced contrast in textures, aromas and flavors. Here is a memorable recipe that mixes techniques and ingredients of classic French and Peruvian cuisine.
Many preparations celebrate rice as the main ingredient in traditional cuisines; from seasoned Spanish paellas to Peruvian chaufas, Asian fried rice and the classic Italian risottos. In South America, plain rice is enjoyed as a side dish, with coconut or seasonal vegetables.
Here we present a delicious creamy rice, simple but elegant and easy to cook: it can be made with fresh steamed rice or even cooking the one you have from the day before in the fridge.
To pair these delicate aromas of cheese, seafood, cream and butter, we recommend an equally sophisticated wine: Trio Merlot is a red assemblage which, with its generous percentage of Carmenere and strong Syrah touches, offers a perfect combination that makes you close your eyes and enjoy. With a deep purplish red color, this elegant blend perfectly balances the different intensities and textures of the varieties that compose it. With grapes coming from Rapel Valley, this wine is juicy and loaded with black fruits, soft tannins and a long finish.
2 garlic cloves
2/3 cup of arborio rice
250 cc of fish broth
80 cc cream
2 spoons of yellow-chili paste
40 grs butter
150 grs razor clams
150 grs scallops
50 grs Parmesan cheese
Salt and Pepper
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