---

---

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 Tbsp. salt

---

1 tsp. pepper

---

---

---

3/4 cup olive oil

---

3/4 cup garlic peeled

---

3/4 cup white onion chopped

---

3 cups sweet red peppers stemmed, seeded, and chopped

---

---

---

---

---

---

---

4 Fresh California Avocados peeled, seeded, chopped

---

2 cups red onion chopped

---

---

---

---

---

---

---

---

---

---

---

---

---

1 cup olive oil plus extra for garnish

---

2 cups white onion chopped

---

1/4 cup garlic chopped

---

2 cups Aji Amarillo paste

---

4 tsp. annatto powder

---

1/4 cup Aji Panca paste

---

---

---

---

---

4 cups arborio rice

---

1 qt. white wine

---

4 cups fava beans shelled and peeled

---

8 cups Crab Stock (recipe follows) or substitute 8 cups of store-bought seafood stock

---

6 cups Avocado Chalaca (recipe follows)

---

2 cups Rocoto Aioli (recipe follows)

---

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.