Name: Arroz con Mariscos
Prep time: 9 min
Cook time: 45 min
Total time: 54 min
Yield: 5 servings
Cuisine: Peruvian
Ingredients: 300 g long-grain white rice; 600 ml water; 3 tbsp vegetable oil; 250 g peeled shrimp; 250 g mussels; 200 g squid; 180 g red onion; 1 pcs red bell pepper; 3 cloves garlic; 2 tbsp yellow ají paste; 1 tbsp ají panca paste; 250 g tomato; 100 g green peas; 100 g corn; 120 ml dry white wine; 250 ml fish broth; 0.5 tsp cumin; 1 to taste black pepper (ground); 1 to taste salt; 0.5 tsp ground turmeric; 0.5 tsp dried oregano; 20 g fresh cilantro; 1 pcs lemon

Ingredients

long-grain white rice300 g

water600 ml

vegetable oil3 tbsp

peeled shrimp250 g

mussels250 g

squid200 g

red onion180 g

red bell pepper1 pcs

garlic3 cloves

yellow ají paste2 tbsp

ají panca paste1 tbsp

tomato250 g

green peas100 g

corn100 g

dry white wine120 ml

fish broth250 ml

cumin0.5 tsp

black pepper (ground)1 to taste

salt1 to taste

ground turmeric0.5 tsp

dried oregano0.5 tsp

fresh cilantro20 g

lemon1 pcs

Instructions

Rinse the rice until the water runs clear. Bring water to a boil in a pot, add 1 tbsp oil and salt to taste, stir in the rice and cook covered over low heat for 15–18 minutes, until the liquid is absorbed; remove from heat and let stand for 5 minutes.

Peel the shrimp, rinse the mussels and cut the squid into rings; pat all the seafood dry. Add the shrimp and mussels at the end so they don't turn rubbery, and cook the squid only briefly.

Heat the remaining oil in a wide skillet. Add the red onion and bell pepper and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.

Add the yellow ají paste, ají panca paste, crushed tomatoes, cumin, black pepper, turmeric and oregano. Cook the aderezo over medium heat for 5 minutes, until thick and fragrant.

Add the green peas, corn, white wine and fish stock. Bring to a boil and cook for 5 minutes to let the alcohol evaporate and the sauce thicken slightly.

Add the shrimp and mussels to the sauce, cover and cook for 3 minutes. Add the squid and cook for another 1–2 minutes, just until the seafood turns opaque and is cooked through.

Transfer the cooked rice into the skillet, gently stir to combine, then add the cilantro and the juice of half a lemon. Heat through for 2 minutes, remove from heat, let rest for 5 minutes and serve with the remaining lemon.

Arroz con Mariscos

Ingredients

Instructions

More recipes