Whelks and potatoes in red chilli sauce

Name: Whelks and potatoes in red chilli sauce (Guiso de caracoles de mar)
Cuisine: Peruvian
Ingredients: boiled rice and corn on the cob, to serve; 15 ml/1 tbsp chopped parsley, to garnish; boiled rice and corn on the cob, to serve; 500 g/1¼ lb cooked whelks, cut into 1cm/½ in pieces; salt; 2 fish or vegetable stock (bouillon) cubes dissolved in 500 ml/17 fl oz/generous 2 cups water; 2 fish or vegetable stock (bouillon) cubes dissolved in 500 ml/17 fl oz/generous 2 cups water; 2 fish or vegetable stock (bouillon) cubes dissolved in 500 ml/17 fl oz/generous 2 cups water; 2 fish or vegetable stock (bouillon) cubes dissolved in 500 ml/17 fl oz/generous 2 cups water; 15 ml/1 tbsp chilli sauce; 500 g/1¼ lb white potatoes, peeled and cut into 2cm/¾ in dice; 75 ml/5 tbsp vegetable oil; 1 large red onion, finely chopped

Guiso de caracoles de mar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

The South Pacific produces a wealth of shellfish, and local cooks have devised many recipes. One of these is the picante, a spicy stew of shellfish and potatoes. It is often very hot, but in here the amount of chilli is subtle.

Ingredients

75 ml/5 tbsp vegetable oil
1 large red onion, finely chopped

Americas
Peru
Gluten-free

Method

Heat the oil and fry the onion over high heat for 3 minutes, then reduce the heat to medium and cook for a further 7 minutes, until starting to brown. Stir in the chilli sauce.
Add the potatoes and the stock to the pan, bring to the boil and cook for 20 mi

Ingredients

Method

Photos