Spicy Peruvian Seafood Paella
You may have had paella before, but never like this! Chef Walther’s secret weapon? Peruvian aji panca chiles. By adding them to the rich seafood stock he uses to slowly cook the rice and aromatic vegetables, he infuses their heat and almost berry-like flavor with a hint of smoke into every bite. Then, just before the rice is done, he stirs in plump, juicy shrimp, mussels, and clams, along with tender fresh carrots and peas. A garnish of cilantro adds the final flourish to this awesome flavor explosion.
Nutritional facts
Protein
25g
Carbs
77g
Calories
540kcal
Fat
14g
Ingredients
Clams, Mussels, Aji Panca Pepper, Shrimp Base, Canola and Olive Oil Blend, Butter, Oregano, Red Onion, Plum Tomato, Shrimp, Black Pepper, Cilantro, Garlic, Heavy Cream, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Monosodium Glutamate, Lime Juice, Red Bell Pepper, Parmesan Cheese
Contains milk, shellfish, clams.
Reviews
4.3
Based on 447 reviews
Dana-Maria · 08/09/25
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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