Arroz con Mariscos — Print Recipe

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

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.

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.