Peruvian Seafood Rice (arroz Con Mariscos)

Peruvian Seafood Rice, also known as Arroz con Mariscos, is a delicious and flavorful dish that combines the rich seafood of Peru with the aromatic flavors of Chinese cuisine. This fusion dish is a popular choice in Peruvian-Chinese restaurants and is perfect for seafood lovers.

Peruvian Seafood Rice (arroz Con Mariscos)

Ingredients

  • 1 cup white rice
  • 1 pound mixed seafood (shrimp, squid, mussels)
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup frozen peas
  • 1 cup fish or seafood broth
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. In a large pan, heat some oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened.
  2. Add the rice to the pan and stir to coat it with the vegetables. Cook for 2 minutes.
  3. Pour in the white wine and cook until it has evaporated.
  4. Add the seafood and cook for 3-4 minutes until it starts to turn opaque.
  5. Pour in the fish or seafood broth and bring to a simmer. Cook for 15-20 minutes until the rice is tender and the seafood is fully cooked.
  6. Stir in the frozen peas, heavy cream, paprika, cumin, and fresh cilantro. Season with salt and pepper to taste.
  7. Remove from heat and let it rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
40g
Fat
10g

Supplies

Large pan Cooking spoon Knife Cutting board

Tools

Stove Measuring cups/spoons

Serving suggestions

Serve the Peruvian Seafood Rice hot, garnished with additional cilantro and a squeeze of lime juice. It pairs well with a side of fresh salad or plantains.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the dish.

Cost

$25