Huallpa Chupe with Quinoa and Seafood

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon (15ml) aji amarillo paste 1 tablespoon (15ml) aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (180g) quinoa, rinsed 1 cup (180g) quinoa, rinsed
• 1 pound (450g) mixed seafood (shrimp, fish, mussels), cleaned and deveined 1 pound (450g) mixed seafood (shrimp, fish, mussels), cleaned and deveined
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) green peas 1 cup (150g) green peas
• 1 cup (240ml) evaporated milk 1 cup (240ml) evaporated milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Stir in the aji amarillo paste, ground cumin, and dried oregano. Cook for another minute to allow the flavors to meld together.
3. 3.
   Pour in the fish or vegetable broth and bring it to a simmer.
4. 4.
   Add the rinsed quinoa to the pot and cook for about 15 minutes, or until the quinoa is tender and has absorbed some of the broth.
5. 5.
   Stir in the mixed seafood, diced potatoes, corn kernels, and green peas. Cook for an additional 10 minutes, or until the seafood is cooked through and the potatoes are tender.
6. 6.
   Pour in the evaporated milk and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from heat and let it sit for a few minutes to allow the flavors to further develop.
8. 8.
   Serve the Huallpa Chupe hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness. Use a fine-mesh strainer and rinse under cold water until the water runs clear.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of chili paste for a similar flavor profile.

Tips & Tricks

• To enhance the flavor of the stew, you can add a splash of lime juice before serving.
• If you prefer a spicier version, you can increase the amount of aji amarillo paste or add a pinch of cayenne pepper.
• Feel free to customize the seafood selection based on your preferences and availability.
• For a creamier texture, you can blend a small portion of the stew and then mix it back into the pot.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Huallpa Chupe in deep bowls, allowing the vibrant colors of the stew to shine. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the dish with warm crusty bread or Peruvian cornbread for a complete and satisfying meal.

Presentation advice

To elevate the presentation of the Huallpa Chupe, consider serving it in traditional Peruvian pottery or colorful ceramic bowls. The vibrant colors of the stew will beautifully contrast with the earthy tones of the pottery, creating an eye-catching display.