Parihuela Recipe: Peruvian Seafood Soup with Fish and Shellfish 2026

Parihuela is a Peruvian seafood soup with deep, bold flavors and a gentle kick of heat. It is the kind of dish that looks impressive on the table but comes together far more easily than its long ingredient list suggests.

This criollo soup is traditionally made with whatever fish and shellfish are best at the market, so feel free to adapt it to what you have on hand. Crab, squid, scallops, mussels, octopus and any firm white fish all work beautifully here.

The heat comes from ají amarillo paste, and the single teaspoon suggested gives a mild result, so increase it if your household likes more spice. Serve it for a festive lunch or a special dinner and it will be the star of the meal.

Ingredients for Parihuela

This recipe makes 4 generous servings.

• 4 tablespoons extra virgin olive oil
• 200 g shrimp, shell on
• 200 g cooked octopus
• 200 g sea bream fillets
• 125 g cleaned squid
• 1 onion
• 2 garlic cloves
• A few fresh cilantro leaves
• 1 tablespoon tomato paste
• 1 teaspoon ají amarillo paste
• 1 teaspoon sweet paprika
• Salt to taste
• Black pepper to taste
• A piece of ginger
• 100 ml white wine
• 1.5 liters fish stock
• 4 scallops
• 12 mussels
• 2 crab claws (or 4 small crabs)
• 1 lemon

How to Make Parihuela Step by Step

1. Sauté the Shrimp

In a pot over medium heat, add 1 tablespoon of extra virgin olive oil and sauté 200 g of shrimp for a couple of minutes until golden.

2. Peel and Chop the Seafood

Remove the shrimp from the pot, let them cool slightly and peel them. Slice 200 g of cooked octopus, cut 200 g of sea bream fillets into pieces and chop 125 g of cleaned squid.

3. Prepare the Aromatics

Peel and chop 1 onion, peel and thinly slice 2 garlic cloves and chop a few fresh cilantro leaves.

4. Build the Sofrito

Put the pot with the shrimp-flavored oil back over medium heat. Add 3 more tablespoons of extra virgin olive oil and, once hot, add the chopped onion, 1 tablespoon of tomato paste, the sliced garlic and 1 teaspoon of ají amarillo paste. Sauté the mixture for 10 minutes, stirring occasionally so it does not burn.

5. Add Paprika, Spices and Wine

Stir in 1 teaspoon of sweet paprika, salt and pepper to taste, grated ginger to taste and 100 ml of white wine. Mix and cook for 5 minutes so the alcohol evaporates.

6. Add Stock and Shellfish

Add 1.5 liters of fish stock, the chopped squid, 4 scallops, 12 mussels and 2 crab claws, and cook for 10 more minutes.

7. Add Fish, Shrimp and Octopus

At this point, add the chopped sea bream, the peeled shrimp and the sliced octopus to the pot and cook for another 10 minutes.

8. Adjust Seasoning and Serve

Adjust the salt to taste and serve the parihuela with a quarter of a lemon per person and a sprinkle of chopped cilantro on top.

Tips for the Best Parihuela

Use What the Market Offers

There is no single fixed recipe for parihuela, so use the seafood and rockfish you have at home or that look best and most affordable at the market. Crab, squid, scallops, mussels, octopus, sea urchins and any firm white fish are all excellent choices.

Adapt the Heat to Your Taste

The spice level is set by the ají amarillo, which can be used as a paste or fresh. The single teaspoon in this recipe gives a mild result, so feel free to add more if your household enjoys a stronger kick.

Don't Be Intimidated by the Ingredient List

Although the list of ingredients is long and may look a little daunting, parihuela is easy to make if you follow the steps in order. With any adaptations you need, it will still turn out wonderfully and make a real impression at a festive meal or special dinner.

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