Peruvian Spicy Seafood Stew

Course: All Recipes, First CourseCuisine: Peruvian

Servings

servings

Indulge in the rich flavors of Peruvian Spicy Seafood Stew – “Picante de Mariscos”. A tantalizing blend of succulent shrimp, jumbo prawns, octopus, squid, and scallops immersed in a vibrant sauce crafted with Peruvian Yellow Chili Paste, Quebranta Pisco, and white wine. Served with boiled potatoes, hard-boiled eggs, and garnished with fresh oregano, this aromatic dish promises a spicy, seafood-infused delight that captivates the palate.

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Ingredients

4 Tbsp vegetable oil
2 red onions, finely chopped
12 cloves garlic, finely chopped
1 tomato, skinned, seeded, and chopped
pinch cumin
8 Tbsp Peruvian Yellow Chili Paste
1 Tbsp Quebranta Pisco
1 Tbsp white wine
1/2 cup (4 fl oz/120 ml) evaporated milk
4 white sandwich bread slices
1 sprig fresh oregano
1 cup (8 fl oz/250 ml) vegetable broth (stock)
16 large shrimp (prawns), cleaned and peeled
4 jumbo shrimp (prawns), cleaned and peeled
1/4 cup (3 oz/80 g) cooked octopus
2 x 7 oz 200-g squid, cleaned and cut into rings
8 medium size scallops, cleaned
1 1/2 oz (40 g) ground pecans or walnuts
4 white potatoes, boiled and sliced
4 hard-boiled eggs
salt and pepper
curly parsley for garnish

Directions

Heat the oil in a pan over low heat and sauté the onion, garlic, and tomato for 10 minutes, until softened. Season with salt and pepper. Add the cumin and chili paste and cook over low heat for 5 minutes until fragrant. Add the Pisco and wine and allow the alcohol to cook off — about 2 minutes.
Meanwhile, blend the evaporated milk and bread slices together, and add the mixture to the pan along with the sprig of oregano. Cook over medium heat, gradually adding the vegetable broth (stock), for 4 minutes, until thickened and creamy.
Add the shrimp (prawns), octopus, and cook for 1 minute. Add the squid, scallops and ground nuts. Cook for another 2 minutes until the scallops and squid are cooked. Taste and adjust the seasoning.
Divide the potato slices and hard-boiled eggs between large shallow bowls and ladle over the stew. Serve.