🧂 Ingredients
- 2 cups Arborio or medium-grain rice(Rinsed thoroughly under cold water until water runs clear.)
- 600 g Mixed seafood(A combination of shrimp, mussels, clams, calamari rings, and firm white fish. Ensure they are cleaned and prepped.)
- 3 tbsp Ají amarillo paste(Adjust to your spice preference. This paste provides both color and a mild, fruity heat.)
- 3 cups Fish stock or seafood broth(Warmed to near boiling.)
- 100 g Frozen peas(No need to thaw.)
- 1 medium Red bell pepper(Finely diced.)
- 1 medium Yellow onion(Finely diced.)
- 3 cloves Garlic(Minced.)
- 2 tbsp Olive oil
- 1/2 cup White wine (optional)(Adds depth of flavor.)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(Chopped, for garnish.)
- for serving Lime wedges
👨🍳 Instructions
- 1
Prepare the seafood: If using mussels or clams, scrub them clean and discard any that are open and don't close when tapped. Pat all seafood dry. Heat 1 tbsp of olive oil in a large, wide pot or Dutch oven over medium-high heat. Add the seafood in batches, searing quickly for 1-2 minutes per side until just opaque. Do not overcook. Remove seafood from the pot and set aside. This brief sautéing locks in moisture.
⏱️ 5 minutes - 2
Build the flavor base: Add the remaining 1 tbsp of olive oil to the same pot over medium heat. Add the diced yellow onion and red bell pepper. Sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the ají amarillo paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly in color and becomes very aromatic. If using white wine, pour it in now and scrape up any browned bits from the bottom of the pot, letting it simmer and reduce by half.
⏱️ 10 minutes - 3
Cook the rice: Add the rinsed rice to the pot and stir to coat each grain with the onion-aji mixture. Toast the rice for about 1-2 minutes until the edges appear slightly translucent. Pour in the warmed fish stock. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 15-18 minutes, or until most of the liquid has been absorbed and the rice is al dente. Avoid lifting the lid during this time.
⏱️ 20 minutes - 4
Combine and finish: Gently stir the cooked seafood and frozen peas into the rice. Cover the pot again and let it steam for another 3-5 minutes, just until the seafood is heated through and the peas are tender. Remove from heat. Let the Arroz con Mariscos rest, covered, for 5 minutes. Fluff the rice gently with a fork. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.
⏱️ 10 minutes
💡 Pro Tips
- ✓Do not overcook the seafood; it should be just cooked through to maintain tenderness.
- ✓Rinsing the rice is crucial for achieving separate, fluffy grains rather than a sticky consistency.
- ✓Ají amarillo paste is key to the dish's signature yellow color and mild, fruity heat. Adjust the amount to your spice preference.
- ✓Using warm stock helps maintain a consistent cooking temperature for the rice.
- ✓Ensure your pot has a tight-fitting lid to trap steam effectively during the rice cooking phase.
🔄 Variations
- For a dramatic presentation, add a tablespoon of squid ink during step 3 for 'Arroz con Mariscos en Tinta'.
- Incorporate other vegetables like corn kernels, diced carrots, or green beans along with the peas.
- Add a pinch of saffron to the stock for an even richer color and aroma.
🥗 Nutrition
Per serving