About this recipe: Originally posted on vivaperu.co.uk, this is a recipe for Parihuela, a nourishing and lip-smackingly good seafood stew. In Peru, it used to be said that seafood was the poor man’s meat – with seas so abundant with life, fish and seafood was always so plentiful that anyone could have it. Even to this day, portions of seafood on the coast are extremely generous – we challenge anyone to come away hungry from a Peruvian dining experience! Parihuela can be eaten all up and down the coast, but you’ll find spectacular versions in the balmy coastal towns of the north such as Tumbes and Mancora, as well as in the country’s culinary capital of Lima. Aji amarillo, aji rocoto and aji panca are still not very common in the UK, but you can buy them online, on my website, amongst others.
- Rated on - 30 Aug 2013