Total time: 3 hours. Quantity: 8 persons. Calories: 1000 kcal.
Peruvian recipe with a delicious flavour, prepared with seafood and fish.
The parihuela is a typical dish of Peruvian gastronomy, it is considered as part of the wide range of broths that Peru has (for example, the chupe de pescado), this broth for its valuation and nutritional properties, vitalizes and provides us with nutrients for the recovery of our daily routine. For Peruvians, parihuela is an excellent broth that provides them with lost energy and encourages them to do a good job during their day. Let's see how to prepare it!
Peruvian Parihuela
Ingredients for Parihuela.
2 crabs (fresh).
¼ kg of shrimps.
¼ kg of prawns.
A dozen snails.
6 clams or razor clams.
A dozen mussels.
6 fan shells.
½ kg of small octopus.
¼ kg of squid.
A fish of your choice.
¼ kg cup of plain flour.
3 tablespoons of oil.
5 cloves of garlic.
One chopped onion.
Half a tablespoon of paprika.
4 tablespoons of ground aji panca pepper.
2 whole mirasol peppers.
A cup of strong chicha de jora.
A teaspoon of grated kion.
¼ kg cup of tomato paste.
Chopped coriander to taste.
Pepper to taste.
Boiling pot, procedure.
Parihuela Procedure.
Clean and fillet the fish of your choice. Reserve the fillets, and in a pot with water boil the head, backbone and fins to make a chilcano.
Strain and boil the mussels and crabs in the same broth. Strain again and set aside.
In a pot, fry in oil with the chopped or ground garlic, onion, paprika, ground aji panca and aji mirasol. Stir and add pepper to taste, the chicha de jora, the kion and the tomato paste.
Stir in the chilcano, add the coriander and parsley.
When it boils, add the flour dissolved in a little water and let it cook for a couple of minutes so that the preparation thickens a little.
Finally, add the cleaned and chopped seafood, then the fish fillets and salt to taste. Finally, serve in deep plates.
Peruvian Parihuela
Note: This recipe is intended for 6 persons. It is recommended that you use fresh, quality ingredients.
