Arroz de mariscos is a flavourful and vibrant Peruvian seafood rice dish. It typically features a medley of fresh seafood like shrimp, mussels, clams, and squid, cooked with rice in a flavourful broth seasoned with ají amarillo paste, garlic, onions, and other spices. This hearty and satisfying dish is often garnished with cilantro and a squeeze of lime juice, adding a refreshing touch to the rich flavours.
Ingredients:
- 1 Kg of seafood medley (approx. 2 lbs)
- 1 dozen mussels
- 1 tablespoon of ají panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
- 1 tablespoon of ají amarillo paste
- 2 tablespoons of tomato paste
- 1 diced onion
- 4 minced garlic cloves
- 1 red bell pepper cut in thin strips
- 1/2 cup of peas
- 1/2 cup of minced cilantro
- 1 cup of mussel broth
- 1/2 cup of white wine
- 3 teaspoons of salt
- 1 teaspoon of black pepper
- 2 bay leaves
- 2 tablespoons of olive oil
- 1 lime in slices
- 4 cups of cooked white rice
Preparation:
Prepare the white rice the usual way. Put the mussels in a small pot with enough water to cover them. Add a pinch of salt and black pepper and let them cook on medium high until the mussels open. Reserve the broth.
Heat the olive oil in a pan. Add the onion, garlic, peas and the mussel broth and cook until the peas are tender. Add the aji panca, aji amarillo, tomato paste, bay leaves, salt and black pepper and cook for about 5 minutes stirring often to mix all ingredients well. Add the wine and seafood medley and cook for another 5 minutes. Add the cilantro, red bell pepper and mussels and stir. Pour the mixture over the warm rice rice and mix well, add salt and black pepper if needed.
Serve hot and decorate with cilantro leaves. Put some lime slices on each plate.
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