Peruvian-style Paella

Ingredients

While the Spanish paella is traditionally made with ingredients like chorizo, saffron, and rabbit, our Peruvian-style paella incorporates local Peruvian ingredients such as aji amarillo (yellow chili pepper), cilantro, and native seafood like shrimp and scallops. This adaptation adds a touch of Peruvian spice and freshness to the dish, creating a unique flavor profile that pays homage to both Spanish and Peruvian culinary traditions. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 lb (450g) mixed seafood (shrimp, scallops, mussels) 1 lb (450g) mixed seafood (shrimp, scallops, mussels)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) fresh cilantro, chopped 1/4 cup (60ml) fresh cilantro, chopped
• 1 lemon, cut into wedges 1 lemon, cut into wedges
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the tomatoes, aji amarillo paste, cumin, and smoked paprika. Cook for another 2 minutes, stirring well to combine the flavors.
3. 3.
   Add the rice to the pan and stir to coat it with the vegetable mixture. Cook for 1 minute.
4. 4.
   Pour in the white wine and let it simmer until it has evaporated.
5. 5.
   Slowly add the broth, stirring gently. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, or until the rice is almost cooked.
6. 6.
   Arrange the seafood on top of the rice, pushing it slightly into the mixture. Cover the pan again and cook for an additional 5-7 minutes, or until the seafood is cooked through and the rice is tender.
7. 7.
   Remove the pan from the heat and let it rest, covered, for 5 minutes.
8. 8.
   Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the paella. Overcooking can make the seafood tough, so be careful not to leave it in the pan for too long.

Tips & Tricks

• For a smoky flavor, you can use smoked seafood like smoked shrimp or smoked scallops.
• If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili paste.
• To achieve the characteristic socarrat (crispy bottom) of paella, increase the heat to high for the last few minutes of cooking, being careful not to burn the rice.
• Serve the paella immediately after cooking to enjoy it at its best.

Serving advice

Serve the Peruvian-style paella hot, straight from the pan. Accompany it with lemon wedges for a tangy burst of flavor. This dish is perfect for sharing with family and friends, creating a festive and communal dining experience.

Presentation advice

Present the paella in the traditional large paella pan, allowing the vibrant colors of the dish to shine. Garnish with fresh cilantro for a pop of green and place lemon wedges around the pan for an inviting touch.