Seafood rice

Name: Seafood rice (Arroz con mariscos)
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 1 chilli, seeded and finely sliced; salt and ground black pepper; fresh parsley, chopped, to garnish; 200 g/7 oz New Zealand greenshell mussels; 200 g/7 oz whelks; 4 crab claws; 250 ml/8 fl oz/1 cup fish stock; 1 red (bell) pepper, diced; 675 g/1½ lb/3 cups cooked rice; 250 g/9 oz/2 cups shelled peas; 200 g/7 oz scallops; 120 ml/4 fl oz/½ cup olive oil; 150 g/5 oz squid; 150 g/5 oz clams; 250 ml/8 fl oz/1 cup white wine; 15 ml/1 tbsp paprika; 5 garlic cloves, finely chopped; 1 large red onion, chopped

Arroz con mariscos

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

This rice dish mixes elements of classical Spanish cuisine with the abundant seafood of the South Pacific. It is the Peruvian interpretation of the traditional paella, adapted to Peruvian ingredients and flavourings.

Ingredients

150 g/5 oz clams
150 g/5

Europe
Americas
Spain
Peru
Main course
Gluten-free
Mediterranean

Method

Clean the clams, discard any that remain open when tapped. Slice the bodies of the squid and leave the tentacles whole.
Heat the oil in a large frying pan over medium heat and fry the onion with the garlic for 10 minutes, until browned. Add the paprika and season with salt and pepper.
Pour in the wine and fish stock, raise the heat to high and cook th

Ingredients

Method

Photos