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Arroz con Mariscos is a vibrant celebration of Peru’s coastal identity. This seafood rice dish is colourful, bold, and deeply comforting, drawing from the sea and the land in equal measure. With each forkful, you get rich grains, fragrant herbs, and the ocean’s delicate treasures.
The rice is cooked slowly, absorbing a stock rich with shellfish and spices, while the seafood is folded in gently to keep its tenderness intact. The result is soulful and satisfying.
Often compared to paella, it stands apart with its signature Peruvian touches. Coriander, aji amarillo, and chicha de jora give it a unique character that is unmistakably local. Whether served at home or in a seaside restaurant, it leaves a lasting impression.
What Is Arroz con Mariscos?
Arroz con Mariscos is rice cooked with a mix of seafood and seasoned with a flavourful blend of herbs, chillies, and spices. It brings together prawns, mussels, squid, or scallops, depending on what is freshest and most available.
The dish begins with a sofrito, a sautéed base of garlic, onions, and aji paste. Then rice is added, followed by seafood stock or fish broth. The grains slowly absorb the flavour, and just before it is finished, the seafood is stirred through.
What makes this dish shine is how it balances richness with freshness. A squeeze of lime, a handful of coriander, and the occasional topping of salsa criolla bring brightness to the plate. Every serving feels both hearty and light at once.
Ingredients and Taste
The rice acts like a sponge, soaking in a stock that carries hints of paprika, shellfish, and coriander. The aji amarillo adds depth, with its gentle heat and slightly fruity undertone. Garlic and onions provide warmth, while tomatoes bring a soft acidity.
The seafood is lightly cooked to avoid toughness. Mussels stay briny, prawns retain their sweetness, and squid holds a tender bite. Each bite has a different rhythm, from the creaminess of the rice to the delicate chew of fresh shellfish.
What stands out is the harmony. No one flavour shouts louder than the others. Instead, it builds a layered profile. First, you taste the stock. Then the gentle heat arrives. Finally, the seafood finishes the bite with its ocean kissed sweetness.
A Taste of History
Arroz con Mariscos reflects Peru’s coastal geography and its mix of cultural influences. While it shares Spanish roots with paella, it evolved independently in Peruvian kitchens, shaped by the Pacific and enriched by native ingredients.
Seafood was always central to life on the coast, and over generations, cooks developed their own take on rice dishes. Aji chillies, chicha, and local herbs began replacing saffron and wine, creating a flavour that felt more rooted in the region.
This dish grew from humble origins, often made in large pots for family gatherings or beachside celebrations. It was built for sharing, for slow Sundays and festive tables, where the meal could stretch into conversation.
Today, Arroz con Mariscos holds its place among Peru’s most beloved dishes. It captures the rhythm of the sea and the warmth of home cooking. Rich without being heavy, elegant without being formal, it remains a taste of Peru’s coastal heart.
How to Make Peruvian Arroz con Mariscos
Arroz con Mariscos is Peru’s coastal answer to paella, brimming with ocean flavour, ají spice, and the fragrant touch of coriander. Expect each bite to carry the warmth of home cooked Peruvian tradition. Timing and layering are key to balancing tenderness and depth. See the recipe card at the bottom for printable directions
Ingredients
For the seafood
- 250g squid, cleaned and sliced into rings
- 250g mussels, scrubbed and debearded
- 250g shrimp, peeled and deveined
- 150g firm white fish (e.g. sea bass or cod), cut into chunks
For the base
- 2 cups long grain white rice, rinsed
- 1 medium red onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp ají panca paste
- 2 tbsp ají amarillo paste
- 1 red bell pepper, finely diced
- 1 tomato, grated
- ½ cup green peas
- ½ cup sweetcorn (optional)
- 1 cup fish or seafood stock
- ½ cup dry white wine
- ½ cup chopped coriander
- Juice of 1 lime
- Salt and black pepper to taste
- 3 tbsp vegetable oil
For serving
- Fresh coriander leaves
- Lime wedges
- Ají sauce (optional)
Cooking Instructions
Step 1: Prepare the rice
To begin, rinse the rice under cold water until it runs clear. Cook the rice in lightly salted water until just underdone, about 80 percent cooked. Drain and set aside. Move on to preparing the seafood.
Step 2: Clean and season the seafood
Clean all seafood components thoroughly. Pat dry and season with a pinch of salt and lime juice. Set aside for 10–15 minutes while you begin the sauté base.
Step 3: Make the flavour base (sofrito)
In a wide pan or pot, heat the vegetable oil over medium heat. Sauté the onion, garlic, and bell pepper until softened and aromatic, about 5 minutes. Add the ají panca and ají amarillo pastes, stirring for 2–3 minutes. Proceed to deglaze.
Step 4: Deglaze and build flavour
Add grated tomato and white wine. Cook until the mixture thickens and the alcohol evaporates, about 3–4 minutes. Season with salt and pepper. This mixture will coat the rice and seafood later. Prepare to cook the seafood.
Step 5: Cook the seafood
Add the mussels and fish stock to the pan. Cover and steam for 5 minutes until mussels open. Discard any that remain closed. Add shrimp, squid, and fish, and simmer gently for 3–4 minutes until just cooked. Transition to mixing in the rice.
Step 6: Combine rice and vegetables
Gently fold the partially cooked rice into the pan with the seafood. Add peas and sweetcorn. Stir carefully to prevent breaking the fish. Ensure the rice absorbs the juices and becomes fluffy. Proceed to finishing.
Step 7: Finish with herbs and seasoning
Sprinkle chopped coriander over the rice and add a squeeze of fresh lime juice. Taste and adjust seasoning as needed. Let the rice rest for 2 minutes with the lid on. Move to plating.
Final step: Serve immediately
Plate the Arroz con Mariscos hot, garnished with extra coriander and lime wedges. Serve with ají sauce on the side if desired. Presentation tip: use a wide, shallow dish to showcase the seafood beautifully.
Variations and substitutions
- Replace squid with scallops or clams if preferred
- Use vegetable stock and omit shellfish for a pescatarian variation
- Add a touch of cream or Parmesan for a coastal fusion twist
Cooking Tips for Perfect Arroz con Mariscos
- Do not overcook the seafood; it should remain tender and juicy
- Rinse the rice to remove excess starch and avoid clumping
- Use fish stock rather than water for deeper flavour
- Let the rice rest before serving to lock in moisture
Peruvian Arroz con Mariscos (Seafood Rice)
Ingredients
For the seafood
- 250 g squid cleaned and sliced into rings
- 250 g mussels scrubbed and debearded
- 250 g shrimp peeled and deveined
- 150 g firm white fish e.g. sea bass or cod, cut into chunks
For the base
- 2 cups long grain white rice rinsed
- 1 medium red onion finely chopped
- 4 garlic cloves minced
- 2 tbsp ají panca paste
- 2 tbsp ají amarillo paste
- 1 red bell pepper finely diced
- 1 tomato grated
- ½ cup green peas
- ½ cup sweetcorn optional
- 1 cup fish or seafood stock
- ½ cup dry white wine
- ½ cup chopped coriander
- Juice of 1 lime
- Salt and black pepper to taste
- 3 tbsp vegetable oil
For serving
- Fresh coriander leaves
- Lime wedges
- Ají sauce optional
Instructions
- To begin, rinse the rice under cold water until it runs clear. Cook the rice in lightly salted water until just underdone, about 80 percent cooked. Drain and set aside. Move on to preparing the seafood.
- Clean all seafood components thoroughly. Pat dry and season with a pinch of salt and lime juice. Set aside for 10–15 minutes while you begin the sauté base.
- In a wide pan or pot, heat the vegetable oil over medium heat. Sauté the onion, garlic, and bell pepper until softened and aromatic, about 5 minutes. Add the ají panca and ají amarillo pastes, stirring for 2–3 minutes. Proceed to deglaze.
- Add grated tomato and white wine. Cook until the mixture thickens and the alcohol evaporates, about 3–4 minutes. Season with salt and pepper. This mixture will coat the rice and seafood later. Prepare to cook the seafood.
- Add the mussels and fish stock to the pan. Cover and steam for 5 minutes until mussels open. Discard any that remain closed. Add shrimp, squid, and fish, and simmer gently for 3–4 minutes until just cooked. Transition to mixing in the rice.
- Gently fold the partially cooked rice into the pan with the seafood. Add peas and sweetcorn. Stir carefully to prevent breaking the fish. Ensure the rice absorbs the juices and becomes fluffy. Proceed to finishing.
- Sprinkle chopped coriander over the rice and add a squeeze of fresh lime juice. Taste and adjust seasoning as needed. Let the rice rest for 2 minutes with the lid on. Move to plating.
- Plate the Arroz con Mariscos hot, garnished with extra coriander and lime wedges. Serve with ají sauce on the side if desired. Presentation tip: use a wide, shallow dish to showcase the seafood beautifully.
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