Parihuela
By Roxanna Salaverry
Manos Morenas Restaurant
6 servings.
Ingredients:
2 tablespoons oil
1 large white onion, finely chopped
1 tablespoon ground garlic
4 tomatoes
2 tablespoons tomato paste
2 teaspoons ground aji panca or
paprika
prawn coral
salt
pepper
monosodium glutamate
ground ginger
1 large glass freshly made chicha de jora (fermented corn drink)
1 tablespoon "chuño" (potato starch)
250 gr prawns
500 gr shrimp tails
4 scallops
500 gr squid
2 large spoonfuls chopped coriander
1 large spoonful chopped green onion
1 large spoonful pisco
*fondo de pescado (following recipe)
Preparation:
In a large saucepan, begin to heat the oil, add the white onion (finely chopped) and ground garlic, simmer at low heat for at least 20 minutes or until smooth, add the tomatoes (diced previously peeled and pitted), tomato paste, ground paprika and the shrimp coral. Season with salt, pepper, msg and ground ginger.
Once the seasoning is well puréed, add 1 large glass of chicha de jora. When boiling add the fondo de pescado (strained and hot). While still boiling, add the cornstarch (diluted in cold water), continuing to boil for another 2 minutes.
Add the shellfish in the following order:
The crab claws that were prepared with the fondo de pescado, slightly crushed with a stone for easy peeling.
The prawns, seasoned with salt, pepper and lemon.
The shrimp tails, peeled and seasoned with salt, pepper and lemon.
The scallops, seasoned with salt, pepper and lemon and add an extra 12 scallops in their shells.
Turning off the heat, add the squid cut in rings, chopped coriander, marjoram, green onion, and then for a finishing touch, a good spoonful of our pisco italia.
*FONDO DE PESCADO
Ingredients:
2 groupers
2 stockfish
6 fillets of sole or flounder (80 gr ea.)
6 large crabs
500 gr sting ray fin
1/2 bottle of white wine
1 white onion
1 piece of ginger
1 slice of rocoto hot pepper
7 cups of cold water
salt, pepper, gms and ground oregano
How to Prepare:
In a saucepan place the groups, well cleaned and sliced in 2, the stock fish and sting ray in the same manner, the large crabs well-scrubbed.
Add 1/2 bottle of wine, ginger, onion cut in half and 7 cups of water. If you like it spicy hot add a small slice of rocoto (pitted).
Bring to a boil at maximum heat and then lowering to medium heat bring to a boil and simmer for 20 minutes. Turn off.
Separate a ladle-full from the bottom of the pot and place in saucepan to steam the 6 pieces of lenguado, previously seasoned with salt, pepper and lemon.
To Serve:
At the bottom of the plate place a serving of lenguado, of sting ray, a small piece of grouper, 2 crab claws, 2 large scallops in their shell, 1 large spoonful of the broth with the shellfish.
