Recipe by Lorena Salinas from Cravings Journal on September 9, 2019
Prep time: PT15M
Cook time: PT90M
Total time: PT105M
- Place all the ingredients in a large pot and heat over medium heat. When it comes to a boil reduce the heat to low and let it simmer for 30 minutes with the lid on.
- Pass the stock through a colander and keep the stock. You can make soup out of the stock's veggies. This stock will now be the liquid for our shimp or langoustine stock.
- Separate the head from the tails and peel the tails. Make a shallow cut along the back of the tail and remove the vein. Reserve the tails to one side and the shells on the other side.
- In the shrimp's or langoustine's head there's a black bag with sand in it that you need to discard. If you're using Peruvian shrimp there's also a bag in the head that has the coral in it and it will tint your hands red. You need to collect that for the recipe.
- Rinse the heads before starting to make the stock.
- Place the pot on high heat and let it heat up. Add the heads and shells to the pot and toast them for a few minutes, stirring constantly.
- Add the vegetable stock, put a lid on it and decrease the heat to low. Let it simmer for 30 minutes.
- Place the stock along with the heads and shells in a blender and pulse it 3-4 times to make them release more flavour. Pass it through a fine colander and discard the shells and heads
- Peel the potatoes and cut them in 2cm / 0.7in thick slices. Cook the potatoes in cold water, plenty sal over medium heat. When it starts to boil reduce the heat to a slight simmer. Cook them until tender.
- Cook the onion over medium heat in olive oil until it becomes translucent and smells sweet.
- Add the oregano leaves but first rube them between your hands to help them release the flavour. If you're using dried oregano also do this. Sautée for a few seconds and then add the garlic. Cook it for a minute.
- Add the coral and panca chilli and mix for a minute, let it thicken.
- Add the stock and let it simmer until you have 2/3 of the original volume. When you try it, it should be intense and ready to eat if you wanted to.
- Add the rice (need 20 minutes to cook) and stir every once in a while so it doesn't stick to the bottom.
- After 15 minutes of adding the rice, go in with the tails and whole shrimps or langoustines (they only need 5 minutes to cook). After 4 minutes add the peas and the potatoes that only need one minute in the stock.
- Finish with the evaporated milk and correct the level of salt and pepper.
- Serve with a fried egg, toasts with queso fresco and a slice of Peruvian yellow chilli.