Arroz con Mariscos: Peruvian Rice with Seafood

Ingredients

• 227 g (½ lb)seafood mix, fresh if possible
• 6large scallops
• 6clams or mussels
• 227 g (½ lb)squid
• 1 smallcrab
• 1.36 kg (3 lb)cooked white long-grain rice
• 15 g (¼ cup)finely chopped parsley
• 1 tablespoongarlic paste
• 1red onion, finely chopped
• 1 mediumtomato
• 1 smallred bell pepper, diced
• 75 g (½ cup)peas
• 3 tablespoonsají panca chilli paste
• 3 tablespoonsají amarillo chilli paste
• 3 tablespoonstomato paste
• 2limes
• 60 ml (4 tablespoons)olive oil
• 360 ml (1½ cups)crab and mussel broth or seafood broth
• to tastesalt and pepper

Instructions

1. 1

   Boil the shellfish

   Put the crab and mussels in a pot and add cold water until they are just covered. Bring to the boil and cook for 15 minutes. Set them aside and keep the broth for later.

2. 2

   Soak the seafood

   Place the seafood mix, scallops and squid in an empty pot. Cover with boiling water and leave for 5 minutes, then drain. Do not leave them soaking longer, as the seafood—especially the squid—can become rubbery.

3. 3

   Make the base

   Heat a frying pan over high heat and add the olive oil. Fry the chopped onion, ají panca paste, ají amarillo paste, tomato or red pepper, and tomato paste.

4. 4

   Fry until golden

   Cook the mixture for 5 minutes, or until golden.

5. 5

   Add the seafood

   Add the seafood to the pan mixture.

6. 6

   Cook with broth

   Pour in the seafood broth and cook over medium heat for 10–12 minutes.

7. 7

   Mix with rice

   Transfer the seafood mixture to a large pot with the cooked rice. Stir well so the ingredients are evenly distributed and the rice takes on the sauce.

8. 8

   Serve with lime

   Serve generous portions, each with half a lime, and sprinkle with chopped parsley.

What is arroz con mariscos?

Arroz con mariscos is a Peruvian seafood-and-rice dish associated with the country’s coastal cooking, where rice is combined with the catch of the day and bold seasonings. This version layers squid, shellfish and scallops with ají pastes, tomato and seafood broth.

The cooked rice is stirred through the saucy seafood mixture rather than cooked from raw in the pan. That makes it important to have the rice ready before you finish the seafood.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1606 calories, 52g protein, 299g carbs, 20g fat.

The rice supplies most of the carbohydrates, while olive oil contributes much of the fat. Seafood provides the protein, with the exact amount depending on the mix used. Pair a portion with a green salad or vegetables for a fresh, contrasting side.

The seafood and broth

Shellfish broth: Boiling the crab and mussels creates the broth used to season the dish. Reserve it after cooking, or use seafood broth as the recipe allows.

Quick soak: The seafood mix, scallops and squid are briefly covered with boiling water before draining. Keep to the stated 5 minutes so the seafood does not become rubbery during this stage.

Building the flavour base

Chilli pastes: Ají panca and ají amarillo provide the dish’s characteristic chilli flavour. Fry them with the onion and tomato paste so their flavours mingle with the oil.

Vegetables: The method names tomato or red pepper for the pan, while the ingredient list includes both. Chop them as listed and add them with the pastes; peas are included in the ingredients but not assigned a separate step in the method.

Getting the texture right

Golden base: Fry the aromatics and pastes for 5 minutes, until golden, before adding the seafood. Keep the pan hot enough to fry rather than simply warm the mixture.

Evenly coated rice: Stir the seafood mixture through the cooked rice in a large pot, taking care to distribute the sauce throughout. Fold rather than crush the grains.

Timing the seafood

The recipe gives the seafood mixture 10–12 minutes over medium heat once the broth has been added. Use that stated cooking time and avoid extending the earlier soaking stage.

Have the cooked rice and serving garnishes ready before combining everything, so the finished dish can be served while warm.

Serving the dish

Finish each generous portion with chopped parsley and half a lime. A squeeze of lime just before eating lifts the rich, savoury seafood and chilli flavours.

For a balanced plate, serve alongside a crisp green salad or simply prepared vegetables; keep extra rice or bread modest if the dish is already filling.

Recipe notes & tips

• Measure out the cooked rice before starting, as the recipe adds it at the end.
• Reserve the crab and mussel cooking broth before draining the pot.
• Keep the seafood’s boiling-water soak to exactly 5 minutes.
• Chop the onion and vegetables before heating the pan so the chilli base is easy to manage.
• Serve with lime wedges so everyone can adjust the acidity to taste.

Variations

• Use seafood broth: Choose ready-made seafood broth if you do not have crab and mussel broth.
• Adjust the chilli: Reduce either chilli paste for a gentler flavour, or add more at the table if you prefer extra heat.
• Change the shellfish: Use clams or mussels as the recipe allows, depending on what is available.
• Add the peas: Stir the peas through the seafood mixture as it cooks so they are included in the finished rice.
• Use extra lime: Offer additional lime wedges for a brighter finish.

Common mistakes to avoid

• Soaking too long: The squid can turn rubbery; drain the seafood after 5 minutes.
• Discarding the broth: Keep the liquid from boiling the crab and mussels to use in the dish.
• Skipping the golden stage: Fry the base for the full 5 minutes so it develops colour before the seafood goes in.
• Uneven mixing: Stir thoroughly in a large pot so sauce and seafood are distributed through the rice.
• Overcooking the seafood: Follow the stated 10–12-minute broth simmer rather than extending it unnecessarily.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until piping hot throughout, adding a small splash of water or broth if the rice has dried out; avoid reheating more than once.

Frequently asked questions