Peruvian & World Recipes

Seafood Cau-Cau

Seafood Cau-Cau
Print

Seafood Cau-Cau

Course: All Recipes, Main DishesCuisine: Peruvian
Servings

4

servings

Indulge in the exquisite flavors of Seafood Cau-Cau, a Peruvian delicacy featuring a medley of mussels, clams, shrimp, sea scallops, and calamari. Simmered in a tantalizing blend of Peruvian pepper paste, cumin, turmeric, and garlic, this dish is perfected with lime juice, mint, and a touch of salt and pepper, all harmonizing in a seafood stock-infused creation.

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 Tbsp vegetable oil

  • 2 cups small diced red or yellow onions

  • 2 Tbsp minced garlic

  • 1/4 cup yellow Peruvian pepper paste

  • 1/4 tsp ground cumin

  • 1 tsp. Turmeric

  • 3 cups seafood stock or clam juice

  • 1 Lb. medium diced red potatoes

  • 8 ounces mussels in the shell

  • 12 clams in the shell

  • 1/2 Lb. medium shrimp

  • 6 ounces large sea scallops

  • 1/2 Lb. rings of calamari (1/2”)

  • 1 Tbsp lime juice

  • 1/4 cup finely chopped mint

  • Salt and pepper to taste

Directions

  • Heat the vegetable oil in a saucepan over medium heat. Sauté the onion and garlic until medium brown, add ají amarillo paste, cumin, turmeric, salt, and pepper. Cook for 5 minutes.
  • Add the stock and the diced potatoes. Let it cook halfway.
  • Incorporate seafood in the following order: First the mussels and clams, for about 3-5 minutes. Then the shrimp for 1 minute, scallops, and calamari for one more minute.
  • Stir in lime juice, and mint.
  • Taste for seasoning, turn off the heat and serve with white-garlicky-fluffy rice.

Notes

  • If using mussels: wash them very well. It is very important to discard the ones that did not open.

Share This Recipe: