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Fish, Americas

Arroz con mariscos (Peruvian seafood rice)

Arroz con mariscos is a Peruvian seafood rice with bell peppers and fresh cilantro, serving 4, ready in 45 minutes, easy, at €4.60 per serving. The key to success is toasting the rice in the sofrito before pouring in hot broth, which keeps the grains intact instead of mushy.

Tonight, a Peruvian seafood rice, golden with bell pepper and sweet paprika, finished with fresh cilantro.

Arroz con mariscos (Peruvian seafood rice)
Total time
45 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This dish pairs the sweetness of slow cooked bell peppers with the briny taste of seafood, lifted by sweet paprika and a handful of fresh cilantro stirred in at the end. The rice stays separate and fluffy, never sticky, because it gets toasted in the sofrito before the broth goes in. It's a colorful, generous rice dish that makes a nice change from the usual pasta night.

This is the kind of recipe to pull out on a weeknight when you want a complete one pot meal without spending the whole evening cooking. Kids go for the rice and peas, while adults enjoy the paprika and cilantro. It works just as well for a casual dinner with friends as it does for a family meal.

The ingredients

4 people

Frozen foods

  • Frozen seafood mix 600 g
  • Frozen peas 150 g

Pantry

  • Long grain riceoften in the pantry 320 g
  • Dry white wine 10 cl
  • Fish brothoften in the pantry 70 cl
  • Sweet paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 1
  • Yellow bell pepper 1
  • Onion 1
  • Garlic 3 cloves
  • Fresh cilantro 8 sprigs

Allergens Shellfish, Mollusks

The step by step recipe

  1. Cook the onion, garlic, and diced bell peppers in the oil with the sweet paprika until softened. 10 min

    The longer you let them cook down, the sweeter and deeper the flavor gets.

  2. Add the seafood, sear briefly, and deglaze with the white wine. 4 min

    Keep the heat high to evaporate the water released by the seafood.

  3. Add the rice, stir for a minute, then pour in the hot broth. 2 min

    The broth needs to be hot to keep the cooking even.

  4. Cover and cook over low heat, stirring in the peas partway through. 16 min

    Stop stirring from this point on, the rice needs to stay in separate grains.

  5. Off the heat, sprinkle with chopped cilantro and let it rest before serving. 5 min

    Resting off the heat makes the rice tender.

Our tips to get it right

  • Thaw the seafood mix ahead of time and drain it well, otherwise the extra water will make the rice soggy by the end of cooking.
  • Cut the bell peppers into small, even dice so they melt into the sofrito instead of staying crunchy.
  • Once the broth is in, avoid lifting the lid too often, the trapped steam cooks the rice evenly.

The variations

  • Swap the seafood mix for peeled shrimp only, for a simpler version that's easier to serve to kids.
  • For a vegetarian version, replace the seafood with sliced mushrooms and use vegetable broth instead of fish broth.
  • To save time, use a store bought fish broth and a bag of pre cut frozen bell peppers.

What to serve it with

  • Lime wedges
  • A simple green salad
  • Fresh bread for the sauce

Storage

This rice keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, since the seafood turns rubbery once thawed. Reheat it gently in a pan with a splash of water or broth so it doesn't dry out.

Questions about this dish

Can I use fresh seafood instead of the frozen mix?

Yes, just cook it briefly as described so it stays tender. Use an equivalent amount, around 600g once shelled.

Can this rice be made ahead of time?

It's best served right after cooking, since the rice keeps cooking as it cools. If needed, make the sofrito ahead and finish cooking the rice just before serving.

What type of rice works best here?

A classic long grain rice is ideal, it stays firm and separate after cooking. Avoid short grain rice, which would make the dish too sticky.

How can I adapt this dish for young kids?

Roughly chop the larger pieces of seafood or swap them for shrimp cut into small bits. You can also cut back on the paprika for a milder flavor.

How long does it take to make an arroz con mariscos?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an arroz con mariscos?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an arroz con mariscos cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, mollusks. Always check the labels of the products you buy.

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