For many people this dish is the Peruvian seafood paella, for others it is like a Peruvian rissotto. Depending of Chef this plate can get these king of consistencies. The truth is Peruvian Arroz con mariscos or Rice with Seafood (in english) is a delicious recipe. It is the product of fusion of cultures and transformation from Spanish Seafood Paella to another recipe with different taste and flavor.
How Arroz con Mariscos was born
Upon the arrival of the Spanish in Peru, its rich sea already offered excellent marine products to its inhabitants. What allowed this fusion of the two cultures, adding seasonings and replacing others, was achieved from the attempt to make a paella a totally different and very tasty dish, called Rice with Seafood.
Let us remember that before the arrival of the Spanish to America, rice was totally unknown, but thanks to the good climate of the coast, it could be planted without problems, which made possible the creation or fusion of different dishes of Iberian origin in Peru.
This recipe, a kind of Spanish seafood paella, innovates in flavor, color and style of preparation. It is much easier and faster to prepare and with a more intense and delicious flavor. I invite you to know the recipe:
Arroz Con Mariscos, Rice with Seafood Recipe
INGREDIENTS
PREPARATION
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!
Photo by CHIMI FOTOS 
Ingredients
Directions
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!
Recommendations to serve
Serve this delicious dish with:
- You can serve this dish with ketchup sauce,
- Mustard,
- Mayonnaise, or
- Typical yellow chili sauce
- Guacatay Green chili sauce.
- You can try “Leche de Tigre” over the rice to add acid lemon flavor.
This plate go like the second course or accompanying it.
If you liked the recipe, share it with your family and friends. Be the first to share it on social media.
Your opinion interests us very much, leave a replay with your comments asap.
Or leave us a message by contact form, click here.