Arroz con Mariscos
A flavorful Peruvian rice dish packed with a variety of fresh seafood, vegetables, and aromatic spices.
50m5Servings
Nutrition
554kcal
19gProtein
99gCarbs
8gFat
Ingredients
SEAFOOD
Mixed Seafood
500 g
SOFRITO
Red Bell Pepper
0.5 whole
Onion
1 whole
Garlic
1 tbsp
Aji Amarillo Paste
2 tbsp
Aji Panca Paste
2 tbsp
Tomato Puree
2 whole
RICE AND BROTH
Rice
500 g
Fish Stock
3 cups
Chicha de Jora
1 cup
White Wine
½ cup
Peas
200 g
Salt
to taste
Black Pepper
½ tsp
Paprika
1 tsp
Cilantro
1 tbsp
Parmesan Cheese
Optional
100 g
Instructions
1Prepare the Seafood
5m
5mBlanch Seafood
Bring a pot of water to a boil. Add the mixed seafood and blanch for 3 minutes. Drain and set aside.
2Make the Sofrito
10m
10mSauté Aromatics
Heat oil in a large pan or wok over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Peppers and Pastes
Add the diced red bell pepper, aji amarillo paste, and aji panca paste to the pan. Cook for 2-3 minutes, stirring constantly, until the peppers are slightly softened and the pastes are well incorporated.
Incorporate Tomato
Stir in the tomato puree, salt, pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
3Cook the Rice
15m
15mAdd Liquids and Rice
Pour in the fish stock and chicha de jora. Bring to a simmer. Add the cooked rice and stir to combine with the sofrito.
Add Seafood and Peas
Add the blanched seafood and blanched peas to the pan. Stir gently to distribute them evenly throughout the rice.
Simmer and Cook
Cover the pan and reduce heat to low. Let it simmer for about 15-20 minutes, or until the rice is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.
4Finish and Serve
5m
5mAdd Cilantro and Cheese
Stir in the chopped cilantro. If using, sprinkle the grated Parmesan cheese over the top and stir gently to incorporate.
Rest and Serve
Remove the pan from heat and let it rest for 5 minutes, covered. Serve hot, garnished with extra cilantro and thinly sliced red onion if desired.
Tips
Ensure the seafood is fresh or properly thawed if using frozen for the best flavor.
Don't overcook the seafood during the blanching step, as it will cook further with the rice.
Adjust the amount of aji pastes to your spice preference.
The chicha de jora adds a unique fermented corn flavor; if unavailable, you can substitute with a little more fish stock or white wine.