Tender seafood in a Peruvian yellow ají and panca sauce enriched with seafood stock, white wine, cream, and Parmesan. Rocoto brings the heat and cilantro freshens the finish. Served with white rice, it is creamy, bold, and unmistakably marine.
Turn what you find into an experience you can actually bring to your kitchen.
Pat the mixed seafood thoroughly dry. Finely chop the red onion, yellow ají, and cilantro; thinly slice the rocoto, removing seeds and veins for milder heat if desired. Measure everything before turning on the heat, because seafood requires very brief cooking.
Heat a wide skillet over high heat with the vegetable oil and butter. Season the seafood with some of the salt and pepper, spread it in one layer, and sauté for just 1½ to 2 minutes, until it begins turning opaque but remains juicy. Remove immediately together with any juices released.
Reduce to medium heat and cook the red onion in the same skillet for 4 minutes, until softened. Add the ground garlic, yellow ají, ají panca paste, tomato paste, rocoto, oregano, remaining pepper, and another portion of the salt. Cook for 4 to 5 minutes, stirring, until the seasoning base is thick, glossy, and free of raw chili or onion aroma.
Pour in the dry white wine and scrape the bottom of the skillet. Boil for 1 to 2 minutes, until the sharp alcoholic aroma fades. Add the seafood stock and the reserved seafood juices and simmer for 4 minutes, until the sauce reduces enough to lightly coat the spatula.
Reduce the heat to low and add the cream and Parmesan. Stir until the cheese melts, then return the seafood to the skillet. Cook for only 1 to 2 minutes, until fully hot and just cooked through. Turn off the heat, adjust with the remaining salt, and add the cilantro. The sauce should be creamy and orange yet still fluid, with tender, never rubbery seafood.
Serve the spicy seafood immediately with the cooked white rice alongside. Each portion should contain plenty of seafood and enough sauce to coat the rice without turning the dish into soup. The chili should be noticeable, while seafood remains the leading flavor. 🌶️
