Peruvian Arroz con Mariscos
One-pan seafood rice with shrimp, mussels, and white fish in a cilantro-tomato broth. Ready in under 45 minutes with bold, coastal flavor.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups short-grain white rice
- 1 cup diced tomato (canned or fresh)
- 1.5 lbs shrimp, mussels, and white fish, mixed (halibut or cod)
- ½ cup cilantro, chopped
Instructions
- 1
Pat seafood dry. Season shrimp, fish, and mussels with salt and black pepper.
- 2
Heat oil in a large paella pan or 12-inch skillet over medium-high heat, ~90 seconds.
- 3
Add onion and cook, stirring, until translucent, ~4 minutes.
- 4
Add garlic and cook until fragrant, ~30 seconds.
- 5
Stir in rice, coating well with oil. Toast for 1 minute, stirring constantly.
- 6
Pour in tomato and 4 cups water. Bring to a boil, then lower heat to medium-low.
- 7
Simmer uncovered 15 minutes until rice is almost tender and liquid reduces.
- 8
Nestle fish pieces and shrimp into rice. Arrange mussels on top, shell-side up.
- 9
Cover and simmer 6–8 minutes until mussels open and shrimp turns opaque.
- 10
Discard any unopened mussels. Scatter cilantro over the top and serve immediately.
Tools you’ll need
- 12-inch paella pan or large skillet
- cutting board
- chef's knife
- wooden spoon
- measuring cups
- measuring spoons
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