Cau Cau de Mariscos

Cau Cau is a classic Lima comfort dish traditionally made with honeycomb tripe, turmeric, and potato, said to have roots in Chinese-Peruvian (Chifa) cooking brought by Cantonese migrants in the 19th century. This seafood version substitutes mixed shellfish and squid for the tripe, keeping the defining turmeric-golden colour, pillowy potato cubes, and the essential flourish of fresh mint that makes cau cau unmistakable.

Serves: 4

Ingredients

• 400g (14 oz) mixed seafood: squid rings, prawns, scallops
• 500g (1 lb) waxy potatoes, peeled and cut into 2 cm cubes
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp (30 ml) vegetable oil
• 2 tsp ground turmeric
• 1 tsp ají amarillo paste (or ½ tsp yellow chilli powder)
• 1 tsp ají mirasol paste (or paprika)
• 250 ml (1 cup) fish or vegetable stock
• Salt and black pepper
• Large handful of fresh mint leaves, roughly torn
• Steamed white rice to serve

Instructions

1. Heat oil in a wide pan over medium heat. Fry onion 6–8 minutes until soft and golden. Add garlic and cook 1 minute more.
2. Add turmeric, ají amarillo paste, and ají mirasol paste. Stir well and cook 2 minutes — the paste should become fragrant and deepen in colour.
3. Add potatoes and stock. Bring to a simmer, cover, and cook 12–15 minutes until potatoes are just tender.
4. Add seafood and stir gently. Cook 3–4 minutes just until prawns turn pink and squid is opaque — do not overcook.
5. Season generously with salt and pepper. Remove from heat.
6. Scatter torn fresh mint leaves over the stew and stir lightly.
7. Serve immediately over steamed white rice.

Cook's Notes: The mint is added at the very end and should not be cooked — it is the defining flavour of cau cau. Ají amarillo paste is widely available frozen or jarred at Latin American grocers.