Heat a large heavy-bottomed skillet or paella-style pan over medium heat. Add 3 tbs oil. When shimmering, add the chopped onion and cook 4–5 minutes until translucent.

Add the red and green bell peppers and cook 3–4 minutes until softened.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add ají panca paste and tomato paste. Cook, stirring, 1–2 minutes to bloom the flavors and deepen color.

Stir in chopped cilantro, oregano, cumin, paprika, salt and pepper. Cook 1 minute to combine and release aromas.

Rice & Liquid

Toast rice and deglaze

Add the rinsed rice to the sofrito and stir for 1–2 minutes to coat the grains and lightly toast.

Pour in the white wine (if using) and scrape any browned bits from the bottom; let the wine reduce by half (about 1–2 minutes).

Add the warm seafood stock, bay leaf and lime juice. Stir once to distribute ingredients evenly. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the liquid simmers gently. Cover the pan with a tight lid (or aluminum foil if using a wide shallow pan). Cook undisturbed for 12 minutes.

Seafood

Prepare seafood

While the rice begins to cook, rinse and pat dry prawns, calamari, mussels and clams. Ensure mussels and clams are closed; discard any that stay open when tapped.

After the rice has simmered covered for 12 minutes, quickly and evenly nestle the prawns, calamari, fish pieces, mussels and clams into the top of the rice — press them slightly so they contact the rice but leave shells of mussels/clams upward.

Cover again and continue cooking gently for 8–10 minutes, until prawns are pink and opaque, fish flakes easily, and mussels and clams have opened. Discard any shells that remain closed.

Finish & Garnish

When seafood is cooked, remove pan from heat. Sprinkle frozen peas over rice (they will steam and thaw in residual heat). Stir in butter gently to give the dish a glossy finish and adjust seasoning to taste.

Let the arroz con mariscos rest, covered, for 5 minutes to allow flavors to settle.

Garnish with chopped cilantro and sliced scallions. Serve with lime wedges on the side.

Serve hot, making sure to spoon both rice and a generous mix of seafood onto each plate.