Cazuela Recipe
Peruvian twist, stew, clams, mussels, shrimp, fish, tomatoes, saffron, coconut milk, aji panca broth, and white rice
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Ingredients
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Cazuela Ingredients
Method
Cooking Directions
- 1
- 2
Add Tomatoes and Aji Panca
Stir in the diced tomatoes and aji panca paste. Cook for about 5 minutes until the tomatoes start to break down.
- 3
Add Broth and Spices
Pour in the vegetable broth, add saffron, salt, and black pepper. Bring to a boil, then reduce to a simmer for about 10 minutes.
- 4
Add Seafood
Add the clams, mussels, shrimp, and fish to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.
- 5
Incorporate Coconut Milk
Stir in the coconut milk and let it simmer for another 2-3 minutes. Adjust the seasoning if necessary.
- 6
Serve
Serve the cazuela hot over a bed of cooked white rice.
