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Peruvian Seafood Paella
For this summery seafood feast, Chef Maribel amplifies the traditional Spanish rice dish with the flavor of Peru’s most famous chile pepper, aji amarillo. Dots of solar-yellow pepper sauce—fruity, with a gentle heat—top her combination of fragrant saffron-infused Jasmine rice; sweet bell peppers, carrots, and peas; and rich, spice-rubbed and roasted salmon and plump shrimp. It all adds up to a meal that manages to be indulgent yet light at the same time—perfect when you want to treat yourself without going overboard.
Nutritional facts
Protein
38g
Carbs
60g
Calories
680
Fat
31g
Ingredients
Pepper, Chile, Aji amarillo, Puree, Canola and Olive Oil Blend, Butter, Oregano, Red Onion, Canned Roasted Red Peppers, Coconut Aminos, Shrimp, Black Pepper, Cumin, Garlic, Clam Juice, Canned Tomato, Sugar, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Saffron, Grapeseed Oil, Apple Cider Vinegar, Ginger, Salmon, Italian Parsley
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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