Arroz Con Mariscos Recipe

Clean and season seafood

Pat shrimp, squid, scallops, and mussels dry with paper towels. Lightly season shrimp, squid, and scallops with 1/2 tsp salt and 1/4 tsp black pepper. Keep mussels refrigerated until ready to steam.

Quickly steam mussels: in a medium pot, combine 1/4 cup water and the mussels, cover, and cook over medium-high heat until they open (3–5 minutes). Discard any that remain closed. Reserve cooking liquid (about 1/4 cup) and set mussels aside, shelled or in shell per preference.

Make aji panca puree (if using dried aji panca)

If using whole dried aji panca, rehydrate stems/seeds removed in hot water for 20 minutes, then drain and blitz in a blender with 2–3 tbsp of the reserved mussel liquid or water until smooth. If using paste, measure directly.

In a blender combine rehydrated/paste aji panca, ají amarillo paste (if using), roasted red bell pepper, tomato paste, half the chopped cilantro (reserve the rest for garnish), and 1/4 cup evaporated milk. Puree until very smooth and set aside.

Heat 2 tablespoons vegetable oil and 1 tablespoon butter in a wide heavy skillet or Dutch oven over medium heat. Add chopped onion and cook 4–5 minutes until softened and translucent. Add minced garlic, cumin, and smoked paprika and cook 30–45 seconds until fragrant.

Add the aji panca/red pepper puree to the skillet. Stir and cook 2–3 minutes to develop flavors. Add the remaining evaporated milk and the heavy cream, stirring to incorporate. Bring gently to a simmer, then reduce heat to low. Taste and season with 1 tsp salt, 1/4 tsp black pepper, and sugar if needed. Stir in the chopped cilantro stems (finely chopped) for added herb aroma.

Add the rinsed rice to the sauce in the skillet and stir well to coat grains. Toast rice in the sauce for 1–2 minutes, stirring constantly so it absorbs flavors and becomes glossy.

Pour the fish/chicken stock and the reserved mussel steaming liquid into the pan (total liquid should be about 4.5 cups). Increase heat to medium-high and bring to a gentle boil. Taste and adjust salt (add remaining 1 tsp if necessary).

Once boiling, reduce heat to low, cover the skillet or Dutch oven with a tight-fitting lid, and simmer gently for 12 minutes without stirring.

After 12 minutes, remove lid and gently create shallow wells in the rice to nestle the seafood pieces (shrimp, squid rings, scallops, and mussels). Distribute them evenly and press lightly so they contact the rice surface. Cover and cook another 6–8 minutes until rice is tender and seafood is cooked through (shrimp turn pink and scallops are opaque). If rice is still firm and liquid is absorbed, add up to 1/2 cup hot water, cover and steam for a few more minutes.

When cooking is complete, remove from heat. Squeeze the juice of 1 lime over the rice and gently fold to combine, being careful not to break delicate seafood. Check seasoning and adjust salt and pepper.

Let rest, covered, for 5 minutes to allow flavors to settle. Garnish with chopped cilantro leaves, sliced green onions, and optional fried plantain slices or cancha for crunch. Serve warm.