Arroz con Mariscos (Peruvian Seafood Rice)
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Ingredients
- 300 g raw tiger prawns, peeled
- 200 g cleaned squid rings
- 300 g fresh mussels, scrubbed and debearded
- 350 g long grain white rice
- 1 red pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground turmeric
- 700 ml fish stock
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 473 kcal
- Protein
- 31.6 g
- Carbohydrate
- 77.6 g
- of which sugars
- 4.3 g
- Fat
- 3 g
- of which saturates
- 0.7 g
- Fibre
- 2.9 g
- Salt
- 1.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a splash of oil in a wide pan and cook the onion, garlic and red pepper for 6 minutes until softened. Stir in the turmeric.
- 2
Tip in the rice and stir for 1 minute, then pour over the fish stock and bring to a simmer.
- 3
Cover and cook on a low heat for 12 minutes.
- 4
Scatter the prawns, squid and mussels over the rice, cover again and cook for a further 8-10 minutes, until the rice is tender, the mussels have opened and the seafood is cooked through. Discard any mussels that stay closed.
- 5
Scatter with fresh coriander and serve straight from the pan.
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