Toasted Quinoa Ají with Shrimp, Corn, and Botija Olives

Instructions

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   1. Toast the white quinoa in a large skillet over medium heat for 4 to 5 minutes, stirring constantly, until dry, fragrant, and lightly golden. Set aside.

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   2. Soak the white bread in the evaporated milk for 5 minutes. Then blend the soaked bread with the milk until smooth. Set aside.

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   3. Heat 2 tablespoons (30 ml) of vegetable oil in a wide pot over medium heat. Add the red onion and cook for 5 minutes until softened. Add the garlic, 2 tablespoons (30 g) of ají amarillo paste, ground cumin, and dried oregano; cook 2 minutes more, stirring so it does not stick.

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   4. Add the toasted quinoa and mix well. Pour in the hot stock, season with half of the salt, and cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the quinoa is tender and the liquid is almost absorbed.

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   5. Stir in the blended bread and evaporated milk mixture, the crumbled fresh cheese, the corn kernels, and half of the botija olives. Cook over low heat for 5 minutes, stirring gently, until creamy. Adjust with salt and black pepper.

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   6. Meanwhile, pat the raw peeled shrimp dry. Toss them with 1 tablespoon (15 g) ají amarillo paste, the lime juice, the remaining salt, and a little black pepper.

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   7. Heat the remaining 1 tablespoon (15 ml) vegetable oil in a skillet over medium-high heat. Sauté the shrimp for 2 to 3 minutes per side, until pink and fully cooked. If you prefer to use the oven, cook them on a tray at 400°F / 200°C for 6 to 8 minutes.

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   8. To serve, place the yellow potato slices on the base of each plate. Spoon the creamy quinoa ají over them, arrange the sautéed shrimp on top, and finish with the remaining botija olives, the hard-boiled egg halves, and the chopped fresh cilantro.

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   9. Serve immediately, piping hot, with a little extra black pepper if desired.