Rinse shrimp, squid, mussels, and fish under cold water. Pat dry. Lightly season shrimp and fish with 0.5 tsp salt and a pinch of black pepper. If mussels are present, discard any that remain open after a firm tap. Set seafood aside refrigerated until ready to add.

Rice & stock

Warm the fish stock in a saucepan over low heat. If using saffron, crush threads between your fingers and add to 50 ml of warm stock to bloom for 5–10 minutes. Keep stock warm on the back burner; you will add it hot to the rice.

Aji amarillo base & aromatics

Heat a wide, heavy skillet or paella pan (about 12–14 inches) over medium heat. Add the vegetable oil and butter. When the butter has melted and the oil shimmers, add the chopped onion and sauté 5–6 minutes until soft and translucent.

Add the minced garlic and ginger; cook 30–45 seconds until fragrant but not brown.

Stir in the aji amarillo paste and ají panca paste. Cook, stirring, 2–3 minutes to mellow rawness and combine flavors.

Add the smoked paprika and ground cumin; stir for 20 seconds to toast the spices.

Building the arroz

Add the rice to the pan and stir to coat every grain with the aromatic oil and paste. Toast the rice 1–2 minutes, stirring constantly so it becomes glossy but not browned.

Pour in the white wine and cook 1–2 minutes until most of the wine has evaporated.

Carefully add the warm seafood stock (including the saffron-infused portion if using) and immediately stir to distribute rice evenly. Taste the liquid and add remaining salt (about 1.5 tsp more) and 0.25 tsp black pepper, adjusting to preference. Bring to a simmer over medium-high heat.

Once simmering, reduce heat to medium-low to maintain a gentle simmer. Arrange the red pepper slices and cherry tomato halves evenly over the rice. Do not stir again after this point—let the rice cook undisturbed so it forms a crust (socarrat) on the bottom similar to paella. Cook uncovered for 15 minutes.

After 15 minutes, scatter the peas over the rice and gently press in the pieces of fish and squid slightly into the rice surface. Tuck the seasoned shrimp into the rice with tails exposed. Place mussels on top (hinge side down) so they steam open. If liquid level looks low and rice is still hard, add up to 100 ml more hot stock in a thin stream around the perimeter (do not stir). Continue cooking another 6–8 minutes until seafood is opaque, mussels open, and rice is tender but not mushy.

Finishing & garnish

If you like a more pronounced socarrat (crispy bottom), increase heat to medium-high for 1–2 minutes at the end—listen for a faint crackling sound. Be careful not to burn. Remove pan from heat and immediately cover loosely with a clean kitchen towel or foil. Rest 5 minutes to let flavors settle and any remaining steam finish the rice.

Squeeze the juice of one lime over the arroz con mariscos and drizzle with 1 tablespoon olive oil. Sprinkle chopped cilantro and parsley evenly over the top. Taste and adjust salt if needed.

Serve directly from the pan family-style, passing extra lime wedges at the table.