Arroz con Mariscos

Instructions

1. 1

   Heat oil in a large, deep skillet or pot over medium-high heat. Sauté the diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.

2. 2

   Add the aji amarillo paste, cumin, and diced tomatoes. Cook for 5 minutes, stirring frequently, until the tomatoes break down into a thick base.

3. 3

   Add the rice and stir to coat in the sauce for 2 minutes. Pour in the white wine and let it evaporate. Add the fish stock, season with salt and pepper, and bring to a boil.

4. 4

   Reduce heat to low, cover, and cook for 15 minutes. Meanwhile, steam the mussels in a splash of wine in a separate pot until they open, about 3 minutes. Discard any that don't open.

5. 5

   Uncover the rice, add the shrimp, squid, octopus, peas, and bell pepper. Fold gently and cook uncovered for 5-7 minutes until the shrimp turns pink and the rice is tender.

6. 6

   Arrange the steamed mussels on top. Garnish with fresh cilantro and serve immediately with a wedge of lime.