Arroz Con Mariscos Recipe
Shrimp, Wahoo & calamari sautéed with rice in garlic, white wine, aji amarillo & lime juice with white corn, peas, pico de gallo, cilantro & lime wedges
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Gather all the ingredients and ensure that the shrimp, Wahoo, and calamari are cleaned and cut into appropriate sizes.
- 2
Sauté Seafood
In a large skillet or paella pan, heat a tablespoon of oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the shrimp, Wahoo, and calamari. Cook for 3-4 minutes until the seafood is opaque and cooked through. Remove from pan and set aside.
- 3
Cook the Rice
In the same pan, add the rice and toast for 2-3 minutes. Then add the white wine and let it simmer for a minute. Stir in the aji amarillo paste and lime juice, followed by 4 cups of water. Bring to a boil.
- 4
Combine Ingredients
Once the rice is boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed. Add in the cooked seafood, white corn, and peas. Stir gently to combine and heat through for an additional 5 minutes.
- 5
Garnish and Serve
Remove from heat, stir in chopped cilantro, and serve with lime wedges on the side.
