Parihuela
Parihuela is a traditional Peruvian seafood soup, rich with flavors from the ocean and infused with unique spices. This comforting dish is perfect for seafood lovers and showcases the vibrant culinary traditions of Peru.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, heat the vegetable oil over medium heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the diced tomato and aji amarillo paste, stirring to combine and cook for 2-3 minutes.
- 5
Pour in the fish stock and bring to a simmer.
- 6
Once simmering, add the mixed seafood, cumin, and paprika. Cook for about 5-7 minutes until the seafood is cooked through.
- 7
Season with salt and pepper to taste before serving.
- 8
If desired, garnish with fresh cilantro for added flavor.
Cook notes
Tips
Make sure to use fresh seafood for the best flavor.
Adjust the amount of aji amarillo paste according to your heat preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove over low heat to avoid overcooking the seafood.
Substitutions
- If you can't find aji amarillo paste, you can substitute with a combination of yellow bell pepper and hot sauce.
- Use vegetable broth instead of fish stock for a vegetarian version.
What to Serve With
- Serve with crusty bread for dipping.
- Accompany with a simple green salad for a light meal.
Common Mistakes
- Overcooking the seafood can make it tough; add it at the end of cooking.
- Not seasoning the soup sufficiently can dull the flavors.
Recipe FAQ
What is Parihuela?
Parihuela is a traditional Peruvian seafood soup made with a variety of seafood and flavored with spices.
Can I use frozen seafood?
Yes, you can use frozen seafood, but fresh seafood is recommended for the best flavor.
What is aji amarillo paste?
Aji amarillo paste is a Peruvian yellow chili paste that adds flavor and a bit of heat to dishes.
Kitchen tools
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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