Aguadito de Mariscos

Aguadito — from the Spanish aguado, meaning watery — is Peru's great restorative soup, the broth Limeños turn to after long nights and cold mornings. The seafood version packs shrimp, clams, and squid into a vivid yellow-green broth powered by ají amarillo paste and a full bunch of blended coriander. It is the colour of spring and the flavour of the Pacific coast.

Serves: 4

Ingredients

• 2 tbsp (30ml) vegetable oil
• 1 red onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp (30g) ají amarillo paste
• 1 bunch fresh coriander (cilantro), roots and stems trimmed, blended with 100ml (7 tbsp) water to a smooth purée
• 200g (7 oz) long-grain white rice, rinsed
• 1.2 litres (5 cups) fish or seafood stock
• 250g (9 oz) raw tiger prawns (shrimp), peeled and deveined
• 250g (9 oz) fresh clams, scrubbed
• 200g (7 oz) cleaned squid, cut into rings
• 1 tsp (4g) ground cumin
• Salt and pepper to taste
• 2 tbsp (30ml) fresh lime juice
• Extra fresh coriander leaves, to serve
• Sliced red chilli, to serve

Instructions

1. Heat oil in a large pot over medium heat. Fry onion for 6–7 minutes until soft. Add garlic and fry 1 minute. Add ají amarillo paste and cumin; cook, stirring, for 2 minutes.
2. Pour in the coriander purée and cook for 3 minutes, stirring, until the raw herb smell mellows and the colour deepens to a rich green-gold.
3. Add the stock and bring to a boil. Stir in the rice and cook for 15 minutes, partially covered.
4. Add clams; cook 3 minutes. Add prawns and squid; cook a further 3–4 minutes until the prawns are pink, clams have opened, and squid is just tender. Discard any clams that do not open.
5. Stir in the lime juice. Taste and adjust salt. The soup should be brothy, not thick.
6. Ladle into deep bowls. Top with fresh coriander leaves and sliced chilli. Serve immediately.

Cook's Notes: Blending the coriander with water rather than adding it whole gives the soup its characteristic uniform green colour. Overcooked squid toughens — add it with the prawns, never earlier.