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Mariscos Seafood With Rice Recipe
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Arroz con Mariscos: Peruvian Rice with Seafood

Rice soaked with the flavors of squid, shrimp, mussels, and scallops, with ají amarillo chilli pepper, tomato paste, green peas, all topped with some grated Parmesan cheese.
Course Lunch, Main Course
Cuisine Peruvian
Keyword rice, seafood stew
Prep Time 20 minutes
Cook Time 39 minutes
Servings 4
Calories 1606kcal

Equipment

  • Large pot
  • Frying pan

Ingredients

  • ½ pound seafood mix fresh, if possible
  • 6 large scallops
  • 6 clams or mussels
  • 1/2 pound squid
  • 1 small crab
  • 3 pounds white long-grain rice cooked
  • 1/4 cup parsley finely chopped
  • 1 tablespoon garlic paste
  • 1 onion red, finely chopped
  • 1 medium tomato
  • 1 small red bell pepper diced
  • 1/2 cup peas
  • 3 tablespoons ají panca chilli paste
  • 3 tablespoons ají amarillo chilli paste
  • 3 tablespoons tomato paste
  • 2 limes
  • 4 tablespoons olive oil
  • 1 1/2 cup crab and mussel broth or seafood broth
  • Salt and pepper to taste

Instructions

  • Place the crab and the mussels in a pot and fill with cold water until just covered. Boil for 15 minutes. Set aside, reserve the broth to use later.
    Step 1 Crab And Mussels In Pot
  • Place the seafood mix, scallops and squid into an empty pot, cover with boiling water and let it soak in the water for 5 minutes. Remove the water. (It’s very important to only let it sit for 5 minutes, if you leave it for longer the texture of the seafood and squid especially can become rubbery.)
    Step 2 Scallops Squid In Pot To Boil
  • Heat a frying pan over a high heat, add the olive oil and fry the chopped onion, ají panca chilli paste, ají amarillo chilli paste, tomato or red bell pepper and tomato paste.
    Step 3 Fry Onion Chilli Paste Pepper Tomatoes
  • Fry for 5 minutes, or until golden.
    Step 3b Fried Onions Tomatoes Peppers In Pan
  • Add the seafood to the mix
    Step 4 Add Seafood To Pan
  • Add seafood broth and cook for 10-12 minutes over medium heat.
    Step 5 Add Broth To Mix
  • Put this seafood mixture in a large pot with the previously cooked rice, stirring it well to ensure all of the ingredients are evenly distributed and the flavor of the sauce has soaked into the rice.
    Step 6 Add Mixture To Pot For Stirring
  • Place generous portions on each diner’s plate, each with half a lime and some chopped parsley sprinkled on top. We hope you enjoy your Peruvian arroz con mariscos!
    Step 7 Dish With Lime Parsley

Notes

Weight per serving: 1 pound

Nutrition

Serving: 453g | Calories: 1606kcal | Carbohydrates: 299g | Protein: 52g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 276mg | Sodium: 916mg | Potassium: 1384mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5273IU | Vitamin C: 61mg | Calcium: 215mg | Iron: 7mg