A creamy, substantial Peruvian chupe with tender prawns in an ají-rich broth with rice, potato, squash, corn, and vegetables. Evaporated milk, fresh cheese, huacatay, and egg complete this generous seafood soup without overpowering the prawns.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the yellow potatoes into medium cubes, the squash into small cubes, and the corn into pieces. Finely chop the red onion and tomato. Keep the peeled prawns refrigerated until cooking; they go in near the end so they remain juicy.
Heat the vegetable oil in a large pot and cook the red onion for 4 minutes, until softened. Add the ground garlic, ají panca paste, yellow ají paste, tomato, oregano, pepper, and two thirds of the salt. Cook for 5 to 6 minutes over medium heat, stirring, until the seasoning base is thick, glossy, and free of raw onion or chili aromas.
Pour in the shrimp broth and bring to a gentle boil. Add the white rice, squash, and corn and cook for 8 minutes. Add the yellow potatoes, fresh fava beans, and fresh peas, then cook for another 10 to 12 minutes, until the potatoes are tender, the rice is cooked, and the squash begins to break down slightly and thicken the broth.
Reduce the heat. Add the evaporated milk, cubed fresh cheese, huacatay, peeled prawns, and remaining salt. Cook gently for 3 minutes, avoiding a hard boil, until the prawns are pink, opaque, and just firm. Briefly remove the pot from the heat if the broth threatens to boil vigorously.
Crack the eggs directly over the surface of the chupe, spacing them apart. Cover and cook over low heat for 3 to 4 minutes, until the whites are fully set while the yolks remain soft. Serve immediately with one egg and plenty of prawns in each bowl. The chupe should be creamy and substantial yet still fluid, with seafood flavor leading the milk. 🦐
