📝 About This Recipe
Transport your senses to the sun-drenched coast of Peru with this vibrant Arroz con Mariscos, a masterpiece of coastal cuisine. This dish is a symphony of flavors, combining the smoky heat of aji panca and the sunny brightness of aji amarillo with a bounty of fresh seafood. It is more than just a rice dish; it is a celebration of the Pacific Ocean's harvest, known for its deep orange hue, creamy texture, and the irresistible aroma of cilantro and white wine.
🥗 Ingredients
The Seafood Medley
- 12 pieces Large Shrimp (peeled and deveined, tails on)
- 1/2 lb Calamari rings (fresh and cleaned)
- 1/2 lb Bay Scallops (muscle removed)
- 8 pieces Mussels (scrubbed and debearded)
The Aderezo (Flavor Base)
- 3 tablespoons Vegetable oil
- 1 large Red onion (very finely diced)
- 2 tablespoons Garlic paste (or freshly minced cloves)
- 4 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
- 1 tablespoon Aji Panca paste (Peruvian sun-dried red chili paste)
- 1 tablespoon Tomato paste
Rice and Liquids
- 4 cups Long-grain white rice (previously cooked and cooled)
- 1/2 cup Dry white wine (such as Sauvignon Blanc)
- 1 cup Concentrated fish or shrimp stock (warm)
- 1/2 Red bell pepper (julienned)
- 1/2 cup Green peas and diced carrots (blanched)
Finishing Touches
- 1/4 cup Fresh cilantro (finely chopped)
- 2 tablespoons Parmesan cheese (finely grated for creaminess)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large, deep skillet or a traditional paellera, heat 1 tablespoon of oil over high heat. Sear the shrimp, scallops, and calamari for only 1-2 minutes until just cooked. Remove and set aside to prevent toughening.
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2
In the same pan, add the mussels and 1/4 cup of the white wine. Cover and steam for 3 minutes until they open. Remove the mussels and set aside, discarding any that remain closed.
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3
Lower the heat to medium and add the remaining oil. Add the finely diced red onion and cook for 5-7 minutes until translucent and soft.
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4
Stir in the garlic paste, aji amarillo, and aji panca. Sauté this 'aderezo' for another 5 minutes, stirring constantly until the oil starts to separate from the paste and the aroma is intense.
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5
Add the tomato paste and cook for 2 minutes, then deglaze the pan with the remaining white wine, scraping up all the savory bits from the bottom.
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6
Pour in the warm fish stock and bring to a gentle simmer. Season with salt and pepper to taste.
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7
Add the pre-cooked rice to the pan. Use a wooden spoon to gently break up any clumps and fold the rice into the sauce until every grain is coated in the vibrant orange liquid.
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8
Stir in the julienned bell peppers, peas, and carrots. Let the rice absorb the liquid for about 3-5 minutes on low heat, ensuring it remains moist and slightly 'meloso' (creamy).
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9
Gently fold the seared shrimp, scallops, and calamari back into the rice. Arrange the mussels on top for a beautiful presentation.
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10
Sprinkle the grated parmesan cheese and chopped cilantro over the top. The cheese adds a subtle richness that is characteristic of Limeña-style seafood rice.
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11
Turn off the heat, cover the pan, and let it rest for 2 minutes before serving to allow the flavors to harmonize.
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12
Serve immediately with a generous squeeze of fresh lime juice over each portion.
💡 Chef's Tips
Always use pre-cooked, cold rice for the best texture; fresh rice will turn mushy when mixed with the sauce. Don't skimp on the 'aderezo' cooking time; slowly frying the onion and chili pastes is the secret to authentic Peruvian depth of flavor. Use a high-quality fish stock or make your own with shrimp shells to ensure the rice is packed with umami. If you can't find fresh aji amarillo, the jarred paste is an excellent and widely available substitute in Latin markets. Ensure your seafood is patted dry before searing to get a nice golden color rather than steaming it.
🍽️ Serving Suggestions
Serve with a side of Salsa Criolla (marinated red onions and lime) to cut through the richness of the rice. Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) or a classic Pisco Sour. Add a few slices of fried yuca or plantains on the side for a traditional textural contrast. A small dollop of Rocoto cream sauce on the side provides an extra spicy kick for those who enjoy heat. Serve in the center of the table directly from the skillet for a rustic, family-style presentation.