Arroz con Mariscos | RECETA PERUANA | Sazón y Corazón

mixed seafood

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp is lower in calories, while canned tuna is budget-friendly.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water

Vegetable stock maintains flavor while being lighter.

Clean the octopus, removing the insides, eyes, and beak, then rinse well.

Boil water in a pot and add the octopus, two pieces of onion, two pieces of celery, two cloves of garlic, and half a tablespoon of salt. Cook for 15-20 minutes until tender.

Transfer the cooked octopus to an ice water bowl to stop the cooking process, then chop into small pieces.

Clean the shrimp, squid, and scallops, reserving shrimp shells for stock.

Prepare a stock with two cups of boiling water, shrimp shells, fish heads, and a mix of vegetables. Simmer for 20 minutes.

Season the seafood mix (squid, scallops, shrimp, and chopped octopus) with half a tablespoon of garlic powder, salt, and pepper.

In a skillet, heat vegetable oil and sauté the seafood in batches for 3-4 minutes each, then set aside.

In a large pot, heat vegetable oil and sauté half a cup of diced red onion until translucent.

Add one tablespoon of garlic and a quarter teaspoon of cumin, sauté until garlic is golden.

Stir in two tablespoons of yellow chili paste, three tablespoons of ajipaca, and three-quarters of a cup of blended tomatoes. Cook for 10 minutes until well reduced.

Add diced red bell pepper and sliced yellow chili, sauté for another minute.

Return the sautéed seafood to the pot along with the juices, add half a cup of white wine, and stir well.

Add a good amount of the prepared stock and adjust salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens