Arroz Con Mariscos, Rice with Seafood Recipe

Arroz Con Mariscos, Rice with Seafood Recipe

Yields4 Servings
Prep Time25 minsCook Time37 minsTotal Time1 hr 2 mins

INGREDIENTS

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

PREPARATION

1

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.

2

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.)

3

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.

4

Fry for 5 minutes, or until golden.

5

Add the seafood to the mix

6

Add seafood broth and cook for 10-12 minutes over medium heat.

7

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.

8

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!

Photo by CHIMI FOTOS

Ingredients

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

Directions

1

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.

2

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.)

3

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.

4

Fry for 5 minutes, or until golden.

5

Add the seafood to the mix

6

Add seafood broth and cook for 10-12 minutes over medium heat.

7

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.

8

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!

Arroz Con Mariscos, Rice with Seafood Recipe

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