Ragoût épicé de fruits de mer péruvien

Prep the seafood

Pat all the seafood dry with paper towels: cut the fish into 4 cm cubes, peel and devein the shrimp, slice the squid into rings, rinse the scallops, and scrub the mussels or clams, discarding any that are cracked or stay open when tapped.

• 300 g fish fillet
• 300 g squid
• 300 g shrimp
• 200 g bay scallops
• 300 g mussels or clams

Build the aji sofrito

In a large pot (4-5 L), heat the oil over medium heat and cook the onion and garlic until soft and translucent, about 5 minutes. Add the chili pastes, cumin and oregano, and cook, stirring often, for 5-7 minutes until the paste darkens slightly and a little oil separates at the edges.

• 60 ml vegetable oil
• 1 large red onion
• 4 cloves garlic
• 3 tbsp aji panca paste
• 2 tbsp aji amarillo paste
• 1 tsp ground cumin
• 1 tsp dried oregano

✅ C'est prêt quand : paste looks slightly darker and oil pools at the edges