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Peruvian Arroz con Mariscos Seafood Rice with Aji Amarillo
Coastal Peruvian delicacy: fragrant seasoned rice simmered with plump shrimp, tender calamari rings, and mussels in a velvety yellow chili pepper (aji amarillo), white wine, and fresh cilantro sofrito.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
servings
4
- Cooked long-grain rice (chilled)400 g
- Peeled raw shrimp250 g
- Calamari rings200 g
- Cleaned mussel meat150 g
- Peruvian aji amarillo paste45 g
- Dry white wine80 ml
- Garlic cloves minced4 clove
- Red onion finely minced100 g
- Olive oil30 ml
- Fresh cilantro chopped20 g
- Fine salt5 g
Preparation Steps
1
Heat olive oil in a wide deep skillet over medium heat. Sauté minced red onion and garlic for 3 minutes until translucent. Stir in aji amarillo paste and cook for 2 minutes until fragrant.
2
Toss in shrimp, calamari rings, and mussel meat. Sauté over high heat for 2-3 minutes, then pour in dry white wine and let it bubble vigorously for 2 minutes to reduce.
3
Fold in the cooked rice gently, stirring until it is thoroughly saturated with the golden chili sauce and seafood juices. Heat through for 3 minutes over low heat. Sprinkle with chopped cilantro and serve with lime wedges.
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
32g
Carbohydrates
52g
Fat
8.5g
Allergens
CrustaceansMolluscsFishSulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal