Date Night · Peruvian
Arroz con Mariscos
Shrimp, calamari, and mussels are folded into rice seasoned with aji amarillo for a distinct Peruvian profile.
Why This Works
The seafood releases its natural juices into the rice as it cooks, creating a flavorful, moist dish infused with the essence of the sea and brightened by the aji amarillo and cilantro.
The Upgrade
Add a splash of white wine to the pan along with the broth for an extra layer of complexity.
Chef's Secret
Michelin TechniqueUse high-quality seafood broth for the best flavor base. If using store-bought, choose one with minimal additives.
Ingredients
Total time including resting: 45 min
Directions
Prepare all the seafood: ensure shrimp are peeled and deveined, calamari rings are clean, and mussels are scrubbed. Pat dry with paper towels.
Heat the olive oil in a large, heavy-bottomed skillet or paella pan over medium-high heat. Add the chopped yellow onion and sauté until softened, about 5-7 minutes.
7 minAdd the minced garlic and aji amarillo paste. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
1 minStir in the rinsed long-grain white rice. Toast the rice for 1-2 minutes, stirring to coat each grain with the flavorful base.
2 minPour in the fish or seafood broth. Season with salt and pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
3 minArrange the mussels, calamari rings, and shrimp over the rice mixture. The mussels should be partially submerged to help them steam open.
1 minCover the pan tightly (use foil if your lid isn't snug) and reduce heat to low. Simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. The mussels should have opened.
18 minRemove from heat and let stand, covered, for 5 minutes. Stir in the chopped cilantro.
5 minDiscard any mussels that did not open. Fluff the rice gently with a fork and serve hot, ensuring each serving gets a mix of seafood.
1 minWine Pairing
Torrontés
White Wine
The BottleBodega Catena Zapata Torrontés
The aromatic, citrusy nose of Torrontés lifts the spice of the aji amarillo. Its vibrant energy balances the richness of the mixed seafood.
Nutrition per Serving
580
calories
38g
protein
50g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Corn Salad
Combine charred corn kernels with diced bell peppers and lime for a sweet and vibrant vegetable side.
Ingredients
Directions
Heat oil in a cast-iron skillet over high heat until shimmering.
Add corn in a single layer and sear undisturbed for 4 minutes until charred.
Remove from heat and transfer to a mixing bowl.
Fold in the bell pepper, lime juice, and cilantro.
Season with salt and serve immediately.
Side Dish
Avocado Slices
Arrange fresh avocado slices on the side to add a creamy, cooling element that pairs perfectly with the aji amarillo spice.
Ingredients
Directions
Halve the avocados, remove pits, and peel carefully.
Slice each half lengthwise into thin, uniform segments.
Fan the slices gently onto individual chilled plates.
Drizzle evenly with olive oil.
Finish with sea salt, black pepper, and serve with lime wedges.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.
The timing on the steps was spot on. Came out perfect on the first try.