Parihuela Recipe
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
Method
Cooking Instructions
- 1
- 2
Add the diced tomatoes and cook for another 3-4 minutes until they begin to break down.
- 3
Pour in the fish stock and white wine, stirring to combine. Add the bay leaf, cayenne pepper, salt, and black pepper.
- 4
Bring the mixture to a simmer and let it cook for about 15 minutes to develop the flavors.
- 5
Add the Seafood
Add the clams and mussels first, cover the pot, and let them cook for about 5 minutes until they start to open.
- 6
Then, add the shrimp, squid, and crab legs. Cover and cook for an additional 5-7 minutes until all seafood is cooked through and the clams and mussels are fully opened.
- 7
Serve
Remove the bay leaf, and stir in the chopped cilantro. Ladle the parihuela into bowls and serve hot with lime wedges on the side.
