De Lima a Paracas is a Peruvian seafood rice dish that captures the flavors of the coast between Lima and the Paracas Peninsula. It combines rice with a mix of shrimp, squid, and fish in a rich, slightly spicy sauce made with aji amarillo and aji panca. This one-pan meal is hearty, aromatic, and easier to make than it looks, making it a great weeknight dinner that tastes like a special occasion.
Ingredients
- 2 cups (400 g) long-grain white rice
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 lb (450 g) squid, cleaned and cut into rings
- 1 lb (450 g) white fish fillets (such as halibut or cod), cut into chunks
- 3 tbsp (45 ml) vegetable oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) aji amarillo paste
- 1 tbsp (15 g) aji panca paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 cup (240 ml) fish stock
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 g) frozen peas
- 1/2 cup (75 g) diced red bell pepper
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Set aside to drain.
- Season the shrimp, squid, and fish chunks with salt and pepper. In a large skillet or Dutch oven, heat 2 tablespoons (30 ml) of the oil over medium-high heat. Sear the seafood in batches, cooking just until opaque and lightly browned (about 2 minutes per side). Remove and set aside. Do not fully cook through; they will finish in the rice.
- Reduce heat to medium. Add the remaining 1 tablespoon (15 ml) oil to the same pot. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Stir in the aji amarillo paste, aji panca paste, cumin, and oregano. Cook for 1 minute to toast the spices.
- Add the rice and stir to coat with the spice mixture. Pour in the fish stock and white wine, scraping any browned bits from the bottom of the pot. Bring to a simmer.
- Stir in the peas and red bell pepper. Place the seared seafood on top of the rice. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 20 minutes without lifting the lid.
- After 20 minutes, turn off the heat and let the pot sit, covered, for 5 minutes. Then fluff the rice gently with a fork, taste for salt, and adjust seasoning.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Tips
- Substitutions: If you can’t find aji amarillo or aji panca paste, substitute with 1 tablespoon of sriracha mixed with 1 teaspoon smoked paprika for a similar heat and color. This will change the flavor slightly but still be delicious.
- Don’t skip the searing: Searing the seafood first adds depth and prevents it from turning rubbery in the rice. It’s worth the extra step.
- Watch the heat: Cooking the rice on too high heat can burn the bottom. Use low heat and resist the urge to peek—lifting the lid releases steam and makes the rice gummy.
- Make it ahead: You can prep the seafood and chop the vegetables a day in advance. Store in separate containers in the fridge.
Serving Suggestions
Serve this rice as a main course with a simple green salad dressed in lime vinaigrette. It also pairs well with fried plantains or a refreshing avocado salsa. For a traditional touch, add a spoonful of salsa criolla (pickled red onion) on top.
Variations
- Chicken version: Replace the seafood with 1.5 lb (680 g) of chicken thighs, cut into chunks, and cook to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer. Use chicken stock instead of fish stock.
- Vegetarian: Omit the seafood and use vegetable stock. Add extra vegetables like zucchini and carrots, and stir in a can of drained chickpeas for protein.
- Spicier: Add 1 minced rocoto pepper or 1 teaspoon of cayenne pepper with the aji pastes for more heat.
- Rice alternative: Use brown rice, but increase the liquid to 2 cups (480 ml) and cook for 35–40 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The rice will keep for up to 3 days. To reheat, sprinkle with a little water or stock, cover, and microwave in 1-minute intervals until hot (165°F/74°C). Alternatively, reheat in a skillet over medium heat, adding a splash of stock to loosen the rice. Freezing is not recommended as the seafood can become tough and the texture of the rice changes.
Frequently Asked Questions
Can I use frozen seafood? Yes, but thaw it completely in the refrigerator overnight and pat it very dry before searing. Excess moisture will prevent browning and make the rice soggy.
What if I don’t have white wine? Replace it with an equal amount of fish stock or chicken stock. Add a teaspoon of white wine vinegar at the end to mimic the acidity.
Why is my rice sticky? Sticky rice usually comes from too much liquid or from stirring too often. Use the exact liquid ratio and avoid stirring after the pot is covered.
Can I make this in a rice cooker? Yes, but you’ll need to sauté the aromatics and sear the seafood first. Then transfer everything to the rice cooker, add the liquid, and cook according to the manufacturer’s instructions.
How do I know the seafood is fully cooked? The shrimp should be pink and opaque, the squid tender, and the fish flakes easily with a fork. If you’re unsure, insert an instant-read thermometer into the thickest piece of fish; it should read 145°F (63°C).
Can I use a different type of fish? Yes, any firm white fish works—halibut, cod, sea bass, or even tilapia. Avoid oily fish like salmon, as the flavor will overpower the dish.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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