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
Keyword rice, seafood stew
Prep Time 20minutes
Cook Time 39minutes
½poundseafood mixfresh, if possible
6clams or mussels
3poundswhite long-grain ricecooked
1onionred, finely chopped
1smallred bell pepperdiced
3tablespoonsají panca chilli paste
3tablespoonsají amarillo chilli paste
1 1/2cupcrab and mussel brothor seafood broth
Salt and pepperto taste
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.
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.)
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.
Fry for 5 minutes, or until golden.
Add the seafood to the mix
Add seafood broth and cook for 10-12 minutes over medium heat.
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.
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!