Peruvian Seafood Rice

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion, finely diced
• 1 whole red bell pepper, finely diced
• 4 cloves garlic cloves, minced
• 2 tablespoons ají amarillo paste (Peruvian yellow chili)
• 2 cups short-grain white rice (bomba or arborio)
• 4 cups seafood or fish stock, warmed
• ½ cup dry white wine
• ½ teaspoon saffron threads
• ¾ pound large shrimp (26-30 count), peeled and deveined
• ½ pound mussels, scrubbed and debearded
• ½ pound squid (tentacles and bodies), cleaned and cut into 1/4-inch rings
• 6 whole large sea scallops
• 1 teaspoon low-sodium fish sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup fresh cilantro, roughly chopped
• ¼ cup fresh parsley, roughly chopped
• 1 whole lime wedges, for serving

Instructions

1. 1

   Steep the saffron threads in 2 tablespoons of warm water — this blooms the saffron and releases its color and flavor. Set aside.

2. 2

   Peel and devein the large shrimp (26-30 count), leaving the tails on for presentation. Pat dry with paper towels to ensure a good sear. Scrub the mussels under cold water and pull away any beards — discard any mussels with cracked shells or those that don't close when tapped.

3. 3

   Clean the squid by removing the transparent quill from the body sac, rinsing out any remaining insides under cold water. Slice the bodies into 1/4-inch rings and leave the tentacles whole or halve them if very large. Pat completely dry.

4. 4

   Pat the sea scallops dry with paper towels and season both sides with a pinch of salt and pepper — dry surfaces are essential for searing.

5. 5

   Set a 14-inch paella pan or large shallow skillet over medium heat and add 4 tablespoons of extra-virgin olive oil. Let it warm for 1 minute until shimmering.

6. 6

   Add 1 finely diced medium yellow onion and 1 finely diced red bell pepper. Sauté, stirring often, until softened and the onion becomes translucent, about 4-5 minutes. You should smell the sweet, caramelizing vegetables.

7. 7

   Mince 4 garlic cloves and add to the pan along with 2 tablespoons of ají amarillo paste. Stir constantly for 1-2 minutes until fragrant — the paste will darken slightly and coat the vegetables. This deep, savory yellow chile flavor is the soul of the dish.

8. 8

   Pour in 2 cups of short-grain white rice (bomba or arborio) and stir for 2 minutes, coating every grain with the oil. You'll hear a gentle rattling sound and smell the toasted rice — this toasting adds nutty depth.

9. 9

   Pour in 0.5 cup of dry white wine and stir, scraping the bottom of the pan to loosen any browned bits. Let the wine reduce for about 2 minutes until mostly absorbed.

10. 10

    Add the saffron-steeped water (including the threads), 4 cups of warmed seafood or fish stock, 1 teaspoon of low-sodium fish sauce, and 1 teaspoon of kosher salt. Stir well to combine, then bring to a gentle simmer. Do not stir again — this allows the rice to cook evenly and develop a slight crust on the bottom (the prized socarrat).

11. 11

    Let the rice simmer undisturbed over medium heat for 18-20 minutes. The liquid will gradually absorb and the rice will begin to appear slightly above the surface. You should hear a faint crackling sound from the bottom of the pan around minute 18 — this is the socarrat forming, which adds a subtle toasted flavor.

12. 12

    After 18 minutes, arrange the 0.75 pound of large shrimp over the rice in a single layer, pressing them slightly into the surface. Nestle the 6 sea scallops and the 0.5 pound of cleaned squid rings into the rice as well. Scatter the 0.5 pound of scrubbed mussels on top (they will cook in the steam). Do not stir.

13. 13

    Continue cooking undisturbed for 4-5 minutes. The shrimp will turn pink and opaque, the scallops will turn white and firm, and the mussel shells will pop open — discard any mussels that don't open. The squid will turn opaque and tender. Listen for the gentle crackling to continue, which means the socarrat is deepening.

14. 14

    Taste a grain of rice — it should be tender with a slight resistance in the center, not mushy. If it still feels too firm, add 2-3 tablespoons of warm stock or water and cook for another 1-2 minutes.

15. 15

    Remove the pan from heat. Squeeze 2 tablespoons of fresh lime juice over the entire dish and season with 0.5 teaspoon of black pepper. Scatter 0.5 cup of fresh cilantro and 0.25 cup of fresh parsley over the top — the herbs brighten the richness of the seafood and add a fresh, vibrant finish.

16. 16

    Let the dish rest for 2 minutes — this allows the flavors to meld and the rice to settle. Serve directly from the pan into shallow bowls, making sure each portion gets shrimp, scallops, squid, and mussels. Garnish with extra cilantro and serve with lime wedges on the side for guests to adjust brightness to taste.

Tools you’ll need

• 14-inch paella pan or large shallow skillet
• wooden spoon or silicone spatula
• instant-read thermometer (optional, for checking seafood doneness)
• paper towels
• cutting board
• chef's knife
• small bowl (for blooming saffron)
• large bowl (for warming stock)

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