Parihuela Salvaje Recipe

Prepare the Seafood

Clean and prep all seafood: rinse the fish fillets, peel and devein the shrimp, clean the mussels, and slice the calamari into rings.

Chop the Vegetables

Chop the onion, garlic, red bell pepper, and tomatoes. Set aside.

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

Add Vegetables

Stir in the red bell pepper and chopped tomatoes. Cook for another 5 minutes until the tomatoes soften.

Add Broth and Spices

Pour in the fish stock or vegetable broth. Add the aji amarillo paste, cumin, paprika, salt, and black pepper. Stir well and bring to a simmer.

Cook the Seafood

Add the white fish fillets first, cooking for about 5 minutes. Then, add the shrimp, mussels, crab meat, and calamari. Simmer for an additional 5-7 minutes until the seafood is cooked through and mussels have opened.

Add Fresh Ingredients

Stir in the chopped cilantro and lime juice to brighten the flavors. Adjust seasoning with additional salt and pepper if needed.

Serve

Ladle the parihuela salvaje into bowls and serve hot with lime wedges on the side.