Instructions
Step 1. Heat olive oil in a large skillet or pan over medium heat. Sauté the onion until soft, then add the garlic and red bell pepper. Cook for 2-3 minutes.
- Stir in the aji amarillo paste and cook for one more minute until fragrant.
Step 2. Add the rice and stir to coat it with the seasonings.
Pour in the white wine and cook until it’s almost fully absorbed.
Step 3. Add the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender.
Step 4. Gently fold in the mixed seafood and green peas. Cover the pan and cook for another 5-7 minutes, until the seafood is cooked through.
Step 5. Stir in the fresh cilantro. Season with salt and pepper.
Serve immediately, garnished with grated Parmesan cheese and extra cilantro.