Lima-Style Seafood Locro with Squash, Corn and Botija Olives

Instructions

1. 1

   1. Season the squid, shrimp, and mussels with 1/2 teaspoon salt, black pepper, and lime juice. Let them rest for 10 minutes while you prepare the base.

2. 2

   2. In a wide pot, heat the vegetable oil over medium heat. Add the red onion and cook for 5 minutes until translucent. Stir in the garlic, ají amarillo paste, ají panca paste, ground cumin, and dried oregano; cook 3 more minutes, stirring, until the sofrito becomes fragrant and deeply colored.

3. 3

   3. Add the squash and yellow potato. Mix well to coat them with the sofrito. Pour in the hot fish stock and cook over medium heat for 15 minutes, or until the squash is very tender.

4. 4

   4. Using a wooden spoon, mash part of the squash directly in the pot to thicken the locro in a rustic way. Add the corn kernels and peas, and cook 5 minutes more.

5. 5

   5. Stir in the evaporated milk and butter. Mix gently and cook for 2 minutes without letting it boil aggressively.

6. 6

   6. In a large skillet, cook the seafood. Heat the skillet over high heat; if you prefer to use the oven to keep everything warm, preheat it to 200 °F / 95 °C. Add a spoonful of the locro as a cooking base if desired, then add the squid and sauté for 2 minutes. Add the shrimp and cook for 1 minute. Pour in the white wine, add the mussels, and cook 2 more minutes, until the alcohol evaporates and the shrimp turn pink.

7. 7

   7. Transfer the seafood and its juices to the pot with the locro. Add the chopped cilantro, chopped mint, and the remaining salt if needed, then mix carefully. Cook over low heat for 2 minutes to bring the flavors together.

8. 8

   8. Turn off the heat and add the fresh cheese and botija olives. Let it rest for 3 minutes before serving so the locro thickens slightly. Serve hot.