Arroz con Mariscos: Peruvian Rice with Seafood

Method8 steps · about 59 min

1. 1

   Step 1: Place the crab (1 small) 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.

   Boil crab and mussels · 15 minUses 1 small crab · 6 clams or mussels · water to cover crab and shellfish, and boiling water to soak seafood

   
2. 2

   Step 2: Place the seafood mix (½ pound), scallops (6 large) and squid (1/2 pound) 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.)

   Soak seafood · 5 minUses ½ pound seafood mix (fresh, if possible) · 6 large scallops · 1/2 pound squid · fresh boiling water to cover seafood

   
3. 3

   Step 3: Heat the olive oil (4 tablespoons) in a frying pan over high heat. Add the chopped onion (1), garlic paste (1 tablespoon), ají panca paste, ají amarillo paste, tomato paste (3 tablespoons), and either the chopped tomato (1 medium) or diced red bell pepper (1 small). Season with salt and pepper.

   Uses 4 tablespoons olive oil · 1 onion (red, finely chopped) · 1 tablespoon garlic paste · 3 tablespoons ají panca chilli paste · 3 tablespoons ají amarillo chilli paste · 1 medium tomato · 1 small red bell pepper (diced) · 3 tablespoons tomato paste

   
4. 4

   Step 4: Fry for 5 minutes, or until golden.

   Uses onion, garlic, chilli pastes and chosen tomato or pepper frying in olive oil

   
5. 5

   Step 5: Add the drained seafood mix, scallops and squid, together with the cooked crab and clams or mussels, to the fried sauce base.

   Uses aromatic tomato/chilli sauce fried 5 minutes · seafood mix, scallops and squid briefly soaked in hot water and drained · crab and clams or mussels cooked in step 1

   
6. 6

   Step 6: Add 1½ cups reserved crab and shellfish broth, or ready seafood broth, and the peas (1/2 cup). Cook over medium heat for 10–12 minutes, until the seafood and peas are cooked through.

   Cook seafood · 12 minUses 1/2 cup peas · 1½ cups ready seafood broth only if not using reserved broth · 1½ cups broth reserved from step 1, instead of ready seafood broth · cooked/drained seafood combined with aromatic sauce

   
7. 7

   Step 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.

   Uses 3 pounds white long-grain rice (cooked) · seafood and peas cooked 10–12 minutes with broth

   
8. 8

   Step 8: Serve the seafood rice with half a lime per portion and chopped parsley (1/4 cup). Add grated Parmesan if desired.

   Uses 2 limes · 1/4 cup parsley (finely chopped) · grated Parmesan to finish, optional