I liken this to the Peruvian version of paella, with rice and seafood steeped and cooked in a rich seafood stock, crab butter and white wine for a rich, rounded and umami finish. The similarities to the iconic Spanish dish end there though, as this eats much wetter and has a sweeter flavour profile through the use of Peruvian panca chilli and tomatoes which lends the arroz its distinctive orange hue. Fresh and succulent prawns, calamari and fish really add to the enjoyment, not to mention the eye catching whole langoustine.
Taste: 3.5/5

  • 1 Like