Arroz con mariscos from Piura: How to make this northern Peruvian classic

Northern-style arroz con mariscos is a dish that showcases the richness of Peru's coastal flavors and takes center stage during the festivities in Mancora.

Every November 14, Mancora, one of northern Peru’s most beloved tourist destinations, celebrates its anniversary with a vibrant blend of culture, history, and, naturally, gastronomy. In the days leading up to the celebration, this district in the province of Talara, Piura, highlights its rich heritage and its star attraction—the ever-inviting beaches.

The anniversary is the perfect occasion to relish the beauty of Mancora’s beaches and savor its exquisite northern cuisine. Among the favorites are Cebiche and arroz con mariscos—two iconic dishes that hold a special place in every visitor’s heart. Join us on this idyllic journey of sun, sea, and unforgettable flavors.

Arroz con mariscos: A classic northern Peruvian dish

Arroz con mariscos is a signature dish of Peru's northern coast, celebrated for its bold flavors and the freshness of its ocean-sourced ingredients. Unlike the classic orange hue of traditional rice dishes, this northern variation stands out with its vibrant green color, offering a harmonious blend of flavors in every bite.

While there are numerous versions of arroz con mariscos across Peru, the northern style stands out for its use of local ingredients, like chicha de jora, and traditional cooking methods unique to the Piura and Tumbes regions.

Source: PROMPERÚ

2 cups of rice, 500 grams of mixed seafood, half a finely chopped red onion, 2 teaspoons of minced garlic, 1/2 red bell pepper cut into strips, 2 tablespoons of aji amarillo bell pepper paste, half a cup of peas, 50 grams of loche squash, half a cup of coriander paste, half a cup of chicha de jora or lager (optional), fish stock or water (enough to cover the rice), vegetable oil, salt, pepper and cumin to taste.

Preparation of the sofrito: In a large skillet or pot, heat a splash of vegetable oil and sauté the onion and garlic until fragrant. Add the aji amarillo bell pepper, grated loche squash, and red bell pepper, allowing them to release their aromas and blend with the onion and garlic. Season with salt, pepper, and cumin to taste.

Seafood incorporation: Add the seafood to the sofrito and cook briefly, making sure not to overcook it and lose its flavor. If you prefer, you can set aside some cooked seafood to use as a garnish when serving the dish.

Chicha de jora or beer: Pour the chicha de jora or beer into the mixture and let the alcohol evaporate for a few moments. This step adds a unique touch to the northern arroz con mariscos, giving it a subtle acidity that enhances the overall flavor.

Cooking rice: Add the peas and uncooked rice to the pot. Stir well to ensure the rice absorbs the sofrito and seafood juices. Then, add enough fish stock or water to completely cover the rice. Bring it to a boil, reduce the heat, and simmer until the rice is tender and has absorbed most of the liquid.

Final touch with coriander: Before serving, stir in the chopped cilantro and mix gently. This final touch gives the seafood rice its signature green color and a fresh, unmistakable aroma.

Food plating: Serve the arroz con mariscos in deep plates, garnishing with the reserved seafood. For an extra burst of flavor, accompany the dish with lemon slices and a Creole onion and chili salsa.

Source: PROMPERÚ

This dish is perfect for sharing with family or friends, especially during the holiday season. The blend of fresh seafood, the kick of aji amarillo bell pepper, and the fragrant aroma of coriander come together to create an unforgettable gastronomic experience—one that beautifully captures the essence of Mancora and its charm.