Arroz con Mariscos (Peruvian Paella)

Arroz con Mariscos, Peruvian Paella

Arroz con Mariscos, Peruvian Paella

The Spanish Paella is popular all over the Americas and the Caribbean where each culture has made it their own — in Louisiana the Creole and Cajun cooks transformed the Paella into the Jambalaya, and in Peru we added a spicy aji amarillo onion sofrito to give birth to the Arroz con Mariscos, or Peruvian Paella. Start by cooking steamed rice with a saffron to honor the roots of this dish. Prepare the seafood, sauté the sofrito, and then combine all the ingredients in a paella pan. Garnish with cilantro and parsley and top with freshly squeezed lime juice and shredded parmesan cheese for a touch of umami.

  • 2 cups long grain white rice
  • 2 tablespoons cooking oil
  • 2 teaspoons garlic purée
  • 1/2 teaspoon salt
  • 1/2 teaspoon saffron soaked in 2 tablespoons hot water
  • 4 cups water
  • 12 shrimp, peeled and deveined
  • 4 squid tubes, cleaned and cut into rings
  • 12 mussels, cleaned
  • cooking oil
  • salt
  • 1/4 cup dry white wine
  • 1 tablespoon chopped parsley
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons cooking oil
  • 2 teaspoons garlic purée
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 teaspoons aji amarillo paste
  • 3 cups stock
  • 1/4 cup frozen sweet peas, thawed
  • 1/4 cup cilantro leaves for garnish, chopped
  • 1/4 cup parsley leaves for garnish, chopped
  • 1 lime cut in quarters
  • shredded parmesan cheese for garnish

In addition to the ingredients above, you’ll need a paella pan, a large pot for cooking the rice, and a large pot for steaming the mussels.

  1. Sauté the garlic in a pot with cooking oil over medium heat, add rice and mix well
  2. Season with salt, add saffron and water, bring to a boil, uncovered
  3. When the water level is reduced, cover and lower heat until rice is cooked
  1. Sauté the shrimp in a paella pan with cooking oil over medium to high heat, a minute or two per side, season with salt, remove from pan and set aside
  2. Sauté the squid in a paella pan with cooking oil over medium to high heat, about a minute total, season with salt, remove from pan and set aside
  3. Steam the mussels in a large covered pot with 1-2 cups stock, 1/4 cup dry white wine, and chopped parsley, set aside in a bowl, and discard unopened mussels
  1. Sauté the onions, red pepper, and garlic in a paella pan with oil over medium to high heat for a few minutes, season with salt, pepper, cumin, and oregano
  2. Add the aji amarillo, continue to sauté for a few minutes, and turn heat off
  1. With heat off, scoop 4 cups cooked rice into the paella pan and mix with the sofrito
  2. Mix in the cooked squid, arrange shrimp and mussels on top, and sprinkle about 1/4 cup sweet peas on top
  3. Turn heat to medium, add 1/2cup to 1cup stock, bring to a simmer to create steam and cover for one or two minutes
  4. Uncover and garnish with cilantro and parsley
  5. Serve with lime wedges and shredded parmesan cheese

4 servings.


I used a 12″ Paella pan with a half baking sheet for cover. For the chicken stock, I used Better Than Bouillon chicken base paste to make the stock. Alternatively, you can use a fish stock. To make the garlic purée, blend whole garlic cloves with olive oil. Use about 2 parts garlic cloves and 1 part olive oil by volume. Steam the sweet peas in a small saucepan with a bit of water to thaw and warm up before adding to the paella mix.