Seafood Cau-Cau

Yield: 4


  • 2 TBSP vegetable oil
  • 2 cups small diced red or yellow onions
  • 2 TBSP minced garlic
  • ¼ cup yellow Peruvian pepper paste
  • 1/4 teaspoon ground cumin
  • 1 tsp. Turmeric
  • 3 cups seafood stock or clam juice
  • 1Lb. medium diced red potatoes
  • 8 ounces mussels in the shell
  • 12 clams in the shell
  • ½ Lb. medium shrimp
  • 6 ounces large sea scallops
  • ½ Lb. 1/2” rings of calamari
  • 1 TBSP lime juice
  • ¼ cup finely chopped mint
  • Salt and pepper to taste
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  1. 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.
  2. Add the stock and the diced potatoes. Let it cook halfway.
  3. 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.
  4. Stir in lime juice, and mint.
  5. Taste for seasoning, turn off the heat and serve with white-garlicky-fluffy rice.

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