History of Parihuela

The origin of this substantial soup dates back to the culinary traditions of the fishing communities of the coast of Peru. They prepared it with broth from seafood that was immediately available. At first, it was a meal for people with few economic resources. Still, over time, a greater variety of seafood was incorporated into it, and that is why its flavor acquired greater intensity.

Over the years, the Parihuela recipe has evolved to adapt to the preferences and diverse tastes of the inhabitants of the different regions of the Peruvian coast. This is why several versions of the parihuela have been created throughout the country. H2
 

Traditional recipe for parihuela

• Two liters of fish broth.
• 250 grams of fresh prawns.
• 200 grams of white fish chopped into large cubes.
• 200 grams of previously cooked octopus.
• 100 grams of clean and chopped squid.
• Eight mussels.
• One large crab.
• One onion chopped into cubes.
• One tomato chopped into cubes.
• Two ground yellow chili peppers without seeds,
• Half a rocoto pepper, optional.
• Half a cup of white wine.
• A tablespoon of tomato paste concentrate.
• A teaspoon of paprika powder.
• Salt and pepper to taste.
• A lemon.

Preparation

1. Peel the prawns and remove the heads, but do not throw them away.
2. Heat a frying pan with a dash of olive oil and fry the prawns, skin and head.
3. After a couple of minutes, remove the prawns, leaving only the head and skin, put the heat on low, and add two glasses of water.
4. Let it cook for about five minutes.
5. After that time, strain the liquid and reserve it in a separate container. At this point, you can discard the heads and skin.
6. In a large pot, heat the oil over medium heat. Once hot, add the onion, tomato, and yellow chili.
7. When the onion becomes transparent, add the tomato paste, paprika powder, rocoto, and a glass of white wine. Mix very well and let everything cook for about five minutes.
8. Add salt and pepper to taste.
9. Now, pour in the two liters of fish stock and the liquid from cooking the prawn heads that were previously prepared.
10. Then, add the mussels, crab, and squid. Let them cook for 10 minutes over a low to medium heat.
11. Finally, add the previously cooked white fish, prawns, and octopus.
    Let everything cook for another 10 minutes. If necessary, adjust the flavor with salt and pepper.
12. If you prefer, you can add chopped parsley after removing from the heat.

Where to try the best parihuela in Peru

If you have already decided to try or return from a parihuela in Peru, we recommend some establishments where you can live that taste experience.
 

Lima

Cevichería La Casa de la Parihuela: As its name suggests, this is a restaurant specializing in this iconic seafood dish. It's located at Pasaje Arturo Suarez 459, San Juan de Miraflores, Cercado de Lima.

Rincón Cevi Chero: a place to enjoy seafood specialties where parihuela (a type of parihuela) is part of the extensive menu. Located in Los Olivos, San Martín de Porres.
 

Cusco

Rey y Mar Cevicheria: Located in the Peruvision Garage, Collasuyo Avenue A5, Cusco. Here you can enjoy this delicious seafood soup.

El Mariscal Barra Cevichera: located at El Mariscal Barra Cevichera, Jr Retamas 5H, Cusco 08000. This restaurant has the parihuela on its menu

Machu Picchu

Indio Feliz: With its fusion of Peruvian and French cuisine, in a pleasant establishment on Lloque Yupanqui 103 in Aguas Calientes. It is the perfect place for those returning from their visit to the citadel of Machu Picchu to regain their energy and expand their amazement at the wonder they have witnessed.

Being in Peru requires a commitment to your palate so that you dare to try parihuela if you have not previously dared to prepare it at home. In any case, you already know of those establishments where you will have the privilege of enjoying this dish from its sea and land of origin.