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
Preparation
Add Tomatoes and Spices
Stir in the diced tomatoes, paprika, cayenne pepper, salt, and black pepper. Cook for about 5 minutes until the tomatoes begin to soften.
Add Liquids
Pour in the white wine and fish stock. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
Add Seafood
Add the clams, mussels, shrimp, squid, and crab to the pot. Cover and cook for about 5-7 minutes, or until the clams and mussels open and the shrimp and squid are cooked through.
Garnish and Serve
Stir in the chopped coriander and serve hot, garnished with lime wedges.
