Peruvian Seafood: Dive Into The Richness Of Arroz Con Mariscos!

Arroz con Mariscos, which translates to “rice with seafood,” is a traditional Peruvian dish that has gained popularity all over South America and the world. This flavorful and hearty dish is made with a mixture of seafood such as shrimp, squid, octopus, and clams, combined with a base of aromatic vegetables, spices, and rice.

The dish is typically made with a base of onions, garlic, tomatoes, and a variety of Peruvian chilies, such as aji amarillo or rocoto. These ingredients are sautéed in oil until fragrant and then combined with the seafood, along with a bit of white wine and fish stock. The mixture is then simmered until the seafood is cooked through and the flavors have melded together.

The rice is cooked separately and then mixed with the seafood mixture at the end of the cooking process. This allows the rice to absorb all the flavors of the seafood and vegetables, resulting in a deliciously savory and aromatic dish.

Arroz con Mariscos is often served with a side of lime wedges, which are squeezed over the top of the dish just before eating. The acidity of the lime juice helps to balance out the richness of the seafood and the rice, and adds a bright, refreshing note to the dish.

In Peru, Arroz con Mariscos is often served as a celebratory dish for special occasions, such as weddings and birthdays. It is also a popular street food and can be found in many local restaurants and food stalls throughout the country.

As the popularity of Peruvian cuisine continues to grow worldwide, Arroz con Mariscos has become a favorite dish for many food enthusiasts. Its complex flavors, rich history, and comforting warmth make it a true comfort food that can be enjoyed at any time of year.

Recipe: Arroz con Mariscos

Ingredients:

• 2 cups long-grain white rice
• 1 lb (450g) mixed seafood (shrimp, squid, mussels, etc.)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1 cup fish or seafood stock
• 1 cup white wine
• 1 teaspoon aji amarillo paste (Peruvian yellow chili paste)
• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.
2. In a large skillet or pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. Add the diced red bell pepper and tomato to the skillet. Cook for a few minutes until the vegetables soften.
4. Add the mixed seafood to the skillet and cook until they are cooked through. This will vary depending on the type and size of the seafood, but it should take about 5-7 minutes.
5. Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
6. Stir in the fish or seafood stock, aji amarillo paste, paprika, cumin powder, salt, and pepper. Mix well to combine all the flavors. Reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.
7. Once the seafood is cooked and the flavors have developed, add the cooked rice to the skillet. Gently fold the rice into the seafood mixture until everything is well combined. Adjust the seasoning if needed.
8. Remove from heat and garnish with fresh cilantro leaves.
9. Serve the Arroz con Mariscos hot, accompanied by lime wedges for squeezing over the dish. The zesty lime adds a refreshing touch to the rich flavors of the seafood and rice.