Arroz con Mariscos

Name: Arroz con Mariscos
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 2 cups long-grain rice; 1/2 lb shrimp, peeled and deveined; 1/2 lb squid, cleaned and sliced into rings; 1/2 lb mussels, scrubbed; 1/2 lb octopus, cooked and diced; 2 tbsp ají amarillo paste; 1 cup dark beer; 2 cups seafood or fish stock; 1 large onion, diced; 4 cloves garlic, minced; 1 red bell pepper, diced; 1/2 cup frozen peas; 2 tbsp vegetable oil; Fresh cilantro and lime wedges for serving

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

Peruvian seafood rice loaded with shrimp, squid, mussels, and octopus in a spicy ají amarillo and beer-infused broth, topped with salsa criolla.

Nutrition & Info

Protein 20.7g

Carbs 35.7g

Fat 15.2g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

2 cups long-grain rice
1/2 lb shrimp, peeled and deveined
1/2 lb squid, cleaned and sliced into rings
1/2 lb mussels, scrubbed
1/2 lb octopus, cooked and diced
2 tbsp ají amarillo paste
1 cup dark beer
2 cups seafood or fish stock
1 large onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1/2 cup frozen peas
2 tbsp vegetable oil
Fresh cilantro and lime wedges for serving

Instructions

1
Heat oil in a large, deep skillet or paella pan, sauté the onion, garlic, and bell pepper for 5 minutes, then add the ají amarillo paste and cook for 2 more minutes until fragrant.
2
Add the rice and stir to coat in the aromatics for 2 minutes, then pour in the beer and let it cook off for 1 minute before adding the seafood stock.
3
Bring to a boil, then arrange the mussels, squid rings, and diced octopus on top of the rice, reduce heat to low, and cover tightly with a lid.
4
Cook undisturbed for 15 minutes, then add the shrimp and peas on top, replace the lid, and cook for another 5 to 7 minutes until the shrimp are pink and the rice is tender.
5
Remove from heat and let rest covered for 5 minutes, then fluff gently, discard any unopened mussels, and serve garnished with fresh cilantro, salsa criolla, and lime wedges.

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Did You Know?

Arroz con mariscos is Peru's answer to Spanish paella, but its use of ají amarillo and dark beer gives it a distinctly Peruvian character, and it is a Sunday lunch staple in coastal Lima restaurants.