Parihuela Recipe

Inspired by Fiesta On Main

Time40m

Serves4

Peru’s answer to bouillabaisse. Clams, mussels, shrimp, squid and crab in a rich homemade stock.

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Ingredients

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Seafood and Stock

1 1/8 lb (500 grams) clams

1 1/8 lb (500 grams) mussels

10.6 oz (300 grams) Shrimp, peeled and deveined

7.05 oz (200 grams) squid, cleaned and cut into rings

10.6 oz (300 grams) crab, cleaned and chopped

4 tablespoons olive oil

1 medium onion, chopped

4 cloves Garlic, minced

2 medium Tomatoes, diced

4 1/4 cup (1 liter) fish stock

7/8 cup (200 ml) White wine

1 teaspoon Watkins paprika

1 teaspoon Cayenne pepper

1 to taste Celtic sea salt

1 to taste black pepper

2 tablespoons coriander, chopped

1 whole lime, for garnish

Method

Preparation

Prepare the Stock

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.

Add Tomatoes and Spices

Stir in the diced tomatoes, paprika, cayenne pepper, salt, and black pepper. Cook for about 5 minutes until the tomatoes begin to soften.

Add Liquids

Pour in the white wine and fish stock. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Add Seafood

Add the clams, mussels, shrimp, squid, and crab to the pot. Cover and cook for about 5-7 minutes, or until the clams and mussels open and the shrimp and squid are cooked through.

Garnish and Serve

Stir in the chopped coriander and serve hot, garnished with lime wedges.