Ingredients

• 1.5 cups Arborio or short-grain rice
• 1 cup Fideos (short vermicelli pasta)
• 300 g Peeled shrimp
• 200 g Calamari rings
• 150 g Scallops
• 3 tablespoons Aji amarillo paste
• 1 Red onion
• 3 cloves Garlic
• 1 Red bell pepper
• 1/2 cup Frozen peas
• 1/2 cup Fresh cilantro
• 5 cups Fish broth
• 1/2 cup Dry white wine
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Dried oregano
• 1 Lime

Instructions

1. 1

   In a large pan or Dutch oven, heat olive oil over medium heat. Add red onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in minced garlic, red bell pepper, aji amarillo paste, cumin, and oregano. Cook for 2-3 minutes, stirring constantly, until aromatic.

3. 3

   Pour in white wine and reduce by half, scraping the bottom of the pan.

4. 4

   Add rice and broken fideos. Stir for 2 minutes to coat the grains and pasta thoroughly with the flavors.

5. 5

   Gradually pour in warm fish broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle, similar to making risotto. Cook until rice and fideos are al dente and the mixture is creamy, about 20-25 minutes.

6. 6

   During the last 5 minutes of rice cooking, stir in shrimp, calamari, and scallops. Also add the peas. Cook until seafood is just cooked through and opaque.

7. 7

   Remove from heat, stir in chopped fresh cilantro, and adjust seasoning with salt and pepper.

8. 8

   Serve immediately, garnished with lime wedges.