Spicy seafood stew

Name: Spicy seafood stew (Picante de mariscos)
Cuisine: Peruvian
Ingredients: 30 ml/2 tbsp potato flour (starch) or cornflour (cornstarch); 30 ml/2 tbsp potato flour (starch) or cornflour (cornstarch); salt and ground black pepper; 30 ml/2 tbsp potato flour (starch) or cornflour (cornstarch); salt and ground black pepper; 1 kg/2¼ lb mixed seafood: mussels, whelks, scallops, squid, king prawns (jumbo shrimp), etc, cleaned; 1 kg/2¼ lb mixed seafood: mussels, whelks, scallops, squid, king prawns (jumbo shrimp), etc, cleaned; 1 kg/2¼ lb mixed seafood: mussels, whelks, scallops, squid, king prawns (jumbo shrimp), etc, cleaned; 1 kg/2¼ lb mixed seafood: mussels, whelks, scallops, squid, king prawns (jumbo shrimp), etc, cleaned; 1 kg/2¼ lb mixed seafood: mussels, whelks, scallops, squid, king prawns (jumbo shrimp), etc, cleaned; 1 kg/2¼ lb mixed seafood: mussels, whelks, scallops, squid, king prawns (jumbo shrimp), etc, cleaned; 30 ml/2 tbsp potato flour (starch) or cornflour (cornstarch); 1 kg/2¼ lb mixed seafood: mussels, whelks, scallops, squid, king prawns (jumbo shrimp), etc, cleaned; 75 ml/5 tbsp vegetable oil; 1 medium red onion, finely chopped; 500 g/1¼ lb floury potatoes,; 250 ml/8 fl oz/1 cup dry white wine or light beer; 250 ml/8 fl oz/1 cup dry white wine or light beer; 3 garlic cloves, finely chopped; 30 ml/2 tbsp chilli sauce

Picante de mariscos

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Most Peruvian stews containing chilli and potatoes have their origins in the south of the country. However, that does not mean they are exclusively prepared in that region. This traditional dish is found in every seafood restaurant throughout the country. It is most often accompanied by boiled rice.

Ingredients

500 g/1¼ lb floury potatoes,
75 ml/5

Americas
Peru
Stew
Spicy
Gluten-free

Method

Boil the potatoes in their skins in salted water for 20 minutes, until tender. Drain and peel. Cut into slices and keep warm in a serving dish.
While the potatoes are cooking, heat the oil in a large pan and fry the onion and garlic for 10 minutes until the onion is golden. Add the chilli sauce, pour in the wine or beer and simmer for about 15 minutes.

Ingredients

Method

Photos