Arroz con Mariscos
Arroz con Mariscos is Peru's spectacular seafood rice, a dish that showcases the extraordinary bounty of the Pacific Ocean that borders Peru's entire western coast. Unlike a Spanish paella, which aims for a crispy socarrat bottom, the Peruvian version is a wetter, more saucy preparation where the rice is infused with the deep flavors of fish stock, aji amarillo, garlic, and the juices released by a generous assortment of shellfish. Plump shrimp, tender squid rings, mussels in their shells, and chunks of octopus are folded into vibrant golden rice and garnished with roasted red peppers, peas, and fresh cilantro. The dish is a celebration of the sea, often served at coastal restaurants and family celebrations with a cold Peruvian beer on the side.
Ingredients
- 400 g long-grain white rice, rinsed
- 250 g large shrimp, peeled and deveined
- 200 g squid, cleaned and cut into rings
- 300 g mussels, scrubbed and debearded
- 200 g cooked octopus, cut into bite-sized pieces
- 2 tablespoons aji amarillo paste
- 1 tablespoon aji panca paste
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 medium tomatoes, grated or finely diced
- 600 ml fish stock
- 100 g green peas, fresh or frozen
- 1 roasted red pepper, cut into strips
- 3 tablespoons vegetable oil
- 80 ml white wine
- 15 g fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 26 g
- Carbs
- 46 g
- Fat
- 12 g
