Arroz Con Mariscos Recipe

If using whole lobster or shells, make or warm 600 ml lobster/fish stock. Strain and keep hot. Pat seafood dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Keep mussels refrigerated until ready to steam.

Optional: quick-sear lobster or shrimp in 1 tsp olive oil for 30–45 seconds per side to develop flavor; remove and reserve.

Sauté aromatics

In a wide heavy skillet or paella pan, heat 2 tbs olive oil + 1 tbs butter over medium heat. Add chopped onion and cook 5–6 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add chili and tomato

Stir in aji amarillo paste and tomato paste; cook 1–2 minutes to bloom the flavors. Add smoked paprika and cumin; stir to combine.

Deglaze with white wine (60 ml) if using, scraping any browned bits, and reduce for 1 minute.

Add the rice to the pan and stir for 1–2 minutes so each grain is coated with the sofrito mixture. This toasts the rice briefly and infuses flavor.

Pour in the hot lobster/fish stock (600 ml) and stir once to distribute evenly. Bring to a simmer over medium-high heat.

Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for about 12 minutes, stirring once or twice early on to prevent sticking but allowing a crust (socarrat) to form later if desired. Taste and adjust salt (add remaining 1 tsp salt if needed).

About 6 minutes into simmering, stir in the diced carrot, peas, red pepper, and choclo so they cook with the rice.

When the rice is about 4–5 minutes from done (grains still slightly firm and most liquid absorbed), nestle the fish pieces, shrimp, calamari rings, mussels (hinge side down) and reserved lobster meat into the rice, pressing them slightly into the surface.

Cover the pan with a lid or foil and simmer gently for 4–6 minutes until shrimp are pink and opaque, calamari is tender (not rubbery), mussels have opened and fish flakes easily. Discard any mussels that do not open.

Remove pan from heat. Spoon heavy cream over the rice and sprinkle grated Parmesan; gently fold a few times to make the rice creamy without breaking the seafood pieces.

Stir in fresh lime juice and most of the chopped cilantro (reserve a little for garnish). Adjust seasoning with salt and pepper to taste.

Spoon chalaca (Peruvian relish) on top or serve on the side. Garnish with remaining cilantro and an extra sprinkle of Parmesan.

Let rest 3–4 minutes then serve family-style directly from the pan. Provide lime wedges on the side.