Jul 14 2026
Restaurants›Edison: Food+Drink Lab›Seafood Parihuela Recipe

Seafood Parihuela Recipe

Inspired by Edison: Food+Drink Lab
Time1h
Serves4

peruvian seafood broth, fresh fish, octopus, mussels, rock shrimp, yuca, corn, criolla salsa, grilled bread

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Vegetables and Accompaniments

Criolla Salsa

For Serving

Broth Base

Method

Preparation of Ingredients

  1. 1

    Prepare the Seafood

    Clean and chop the fresh fish into bite-sized pieces. Clean the octopus, removing the beak and innards. If using frozen octopus, thaw it first. Scrub the mussels under cold water, discarding any that are open or damaged. Peel and devein the rock shrimp.

  2. 2

    Prepare the Yuca

    Peel the yuca and cut it into large chunks. Boil in salted water until tender, about 20-30 minutes, then drain and set aside.

  3. 3

    Make the Criolla Salsa

    Finely chop the red onion, tomato, and green chili pepper. In a bowl, combine them with lime juice and salt. Let it sit for at least 15 minutes to meld the flavors.

  4. 4

    Prepare the Broth Base

    In a large pot, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until soft. Stir in paprika, cumin, and black pepper, cooking for another minute.

Cooking the Broth

  1. 5

    Simmer the Broth

    Pour in the fish stock (or water) to the pot. Bring to a gentle boil, then reduce to a simmer. Allow the broth to cook for about 15 minutes to develop the flavors.

  2. 6

    Add Seafood

    Carefully add the chopped fish, octopus, mussels, and rock shrimp to the pot. Cook for an additional 10-12 minutes until the seafood is cooked through and the mussels have opened.

  3. 7

    Add Yuca and Corn

    Fold in the cooked yuca and corn into the broth. Adjust seasoning with salt and pepper to taste. Allow to simmer for another 5 minutes.

Serving

  1. 8

    Serve the Seafood Parihuela

    Ladle the hot seafood broth into bowls. Top with fresh cilantro and a squeeze of lime juice. Serve with grilled bread on the side, along with the criolla salsa for added flavor.

More from Edison: Food+Drink Lab