Picante de mariscos is a spicy Peruvian seafood stew that hails from the coastal regions. This flavourful dish features a medley of tender seafood, such as shrimp, mussels, and squid, simmered in a spicy and aromatic sauce made with ají amarillo paste, ají panca paste, garlic, onions, and white wine. Often served with white rice and a sprinkle of fresh parsley, it is a delicious and satisfying taste of the Peruvian coast.
Ingredients:
- 1 Kg. of seafood medley (approximately 2 lbs.)
- 1 onion finely diced
- 6 medium size potatoes cut in small cubes (1.5 cm or 1/2 inch cubes)
- 2 tablespoons of aji amarillo paste (yellow Peruvian chili paste)
- 1 tablespoon of aji panca paste (red Peruvian chili paste or it could be replaced with 2 teaspoons of ground paprika)
- 1 tablespoon of garlic paste
- 1 teaspoon of ground cumin
- 2 teaspoons of salt
- 1/2 cup of oil
- 2 cups of fish broth (if you don’t have fish broth you could use chicken or vegetable broth)
- 1/2 cup of white wine
- 1 cup of chopped parsley
Preparation:
In a medium size pot heat the oil, add the ají amarillo, ají panca, onion, garlic, cumin and salt. Cook on medium high until brown, stir frequently. Add the fish broth and potatoes, cook on medium for approximately 25 – 30 minutes until the potatoes are tender then slightly press the potatoes to make them crumble a bit. Add the wine and seafood and cook for 5 minutes. Add the parsley and mix well right before serving.
Serve with white rice and decorate with parsley leaves.
Paid links: