Peruvian seafood rice

Name: Peruvian seafood rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Peru
Ingredients: 350 g Long-grain rice; 600 g Mixed seafood (prawns, squid, mussels); 1 Onion; 1 Red bell pepper; 3 cloves garlic; 2 tbsp Ají panca paste; 1 tbsp Ají amarillo paste; ½ tsp Ground cumin; 100 ml Dry white wine; 750 ml Fish stock; 100 g Peas; 3 tbsp Fresh coriander, chopped; 30 g Parmesan, grated; 2 Limes; 4 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Peru’s arroz con mariscos: moist rice coloured with ají panca and ají amarillo, packed with seafood and served with lime.

55 min20 prep · 35 cook
MediumDifficulty
560 kcalper serving

Ingredients

4 servings

Long-grain rice350 g
Mixed seafood (prawns, squid, mussels)600 g
Onion1
Red bell pepper1
garlic3 cloves
Ají panca paste2 tbsp
Ají amarillo paste1 tbsp
Ground cumin½ tsp
Dry white wine100 ml
Fish stock750 ml
Peas100 g
Fresh coriander, chopped3 tbsp
Parmesan, grated30 g
Limes2
Olive oil4 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Sear the seafood quickly in half the oil over a high heat and set aside.
2
In the rest of the oil, fry the chopped onion, pepper and garlic until soft.
3
Add both ají pastes and the cumin and fry, then pour in the wine and let it reduce.
4
Add the stock, rice, peas, salt and pepper, bring to the boil, then cover and cook over a low heat.
5
Fold in the seafood, coriander and Parmesan; the rice should stay moist.
6
Serve with lime wedges.

Tips and questions

Where can I find ají pastes?: In Latin American shops or online. At a pinch, use sweet paprika for panca and a little yellow pepper with chilli for amarillo.
How do I keep the seafood tender?: Sear it briefly at the start and only return it at the end, so it warms through without overcooking.

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Peruvian seafood rice

Ingredients

Steps

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