A Peruvian take on paella using aji amarillo paste for a unique golden hue and mild heat.
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Heat oil in a large deep skillet or pot over medium heat and sauté the onions until translucent.
Add the garlic, aji amarillo paste, and cumin, cooking for 3-4 minutes until the base (aderezo) is fragrant and darkened slightly.
Stir in the dry rice and cook for 2 minutes to toast the grains, ensuring they are well-coated in the yellow paste.
Deglaze the pan with white wine and let it reduce by half, then pour in the seafood stock and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes until the rice is nearly cooked and most liquid is absorbed.
Gently fold in the seafood mix, peas, carrots, and bell peppers into the rice.
Cover again and cook for another 5-8 minutes until the seafood is fully cooked and the rice is tender.
Fluff with a fork, garnish with fresh cilantro, and serve with a wedge of lime.
