🦐 Peruvian arroz con mariscos

Name: Peruvian arroz con mariscos
Total time: 45 min
Yield: 4
Cuisine: Peru · Pacific coast
Ingredients: 300 g long-grain rice; 300 g peeled shrimp; 250 g squid, cut into rings; 500 g mussels, cleaned; 3 tbsp ají panca paste; 1 onion and 1 red bell pepper, finely chopped; 3 garlic cloves, crushed; 2 tbsp vegetable oil, 1 tsp ground cumin, salt; 700 ml hot water; 1 large bunch cilantro, chopped, and lime wedges to serve

Origin: Peru · Pacific coast

612kcal

per serving · 350 g

175kcal

per 100 g

32 gProtein9 g / 100 g

18 gFat5 g / 100 g

84 gCarbs24 g / 100 g

Arroz con mariscos is Peru's seafood rice: rice cooked with shrimp, squid and mussels in a deep red-orange base of ají panca chilli paste, then finished with plenty of fresh cilantro. It is moist rather than soupy, gently smoky from the chilli and briny from the shellfish, and is usually served with lime wedges and a sharp onion salsa.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, squid, mussels

Not veganbecause of: shrimp, squid, mussels

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

riceshrimpsquidmusselsají pancacilantro

Recipe

4 servings45 min

Ingredients

300 g long-grain rice
300 g peeled shrimp
250 g squid, cut into rings
500 g mussels, cleaned
3 tbsp ají panca paste
1 onion and 1 red bell pepper, finely chopped
3 garlic cloves, crushed
2 tbsp vegetable oil, 1 tsp ground cumin, salt
700 ml hot water
1 large bunch cilantro, chopped, and lime wedges to serve

Method

Steam the mussels in a covered pan with a splash of water until they open; keep the liquid and discard any that stay closed.
Fry the onion, pepper and garlic in the oil until soft, then stir in the ají panca and cumin for 2 minutes.
Add the rice and stir to coat, pour in the hot water plus the mussel liquid, season with salt, cover and cook on low heat for 15 minutes.
Stir in the shrimp and squid, cover and cook for 4–5 minutes more, just until the shrimp turn pink.
Fold in the mussels and most of the cilantro, rest for 3 minutes and serve with lime and the remaining cilantro.

How to make it lighter

Rice is the main source of calories: use more shrimp and squid and a little less rice for a lighter, higher-protein plate.
Cook the base in 1 tablespoon of oil instead of 2 — each tablespoon is about 120 kcal.
Serve with a large onion-and-tomato salad to fill the plate with fewer calories.

History

Arroz con mariscos is a fixture of cevicherías and seafood restaurants along the Peruvian coast. It is often described as a Peruvian cousin of Spanish paella, reworked with local chilli pastes such as ají panca and ají amarillo.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →