Peruvian squid and quinoa chupe is a hearty seafood soup made with giant squid, yellow potatoes, quinoa, fava beans, fresh cheese, evaporated milk, and aromatic herbs. Giant squid, known in Peru as pota, stays tender when it is added near the end of cooking.
This comforting dish brings together ingredients from Peru’s coast and Andes. Seafood broth, ají mirasol, quinoa, potatoes, and fresh cheese create a rich bowl with a creamy texture and deep savory flavor. A quinoa version of chupe de pota has been promoted in Peru as a traditional seafood preparation.
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Peruvian Squid and Quinoa Chupe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 500 g cleaned giant squid, skin and inner membrane removed, cut into cubes
- 1.5 liters fish or seafood stock (6 cups)
- 150 g white quinoa, rinsed (¾ cup)
- 400 g yellow potatoes, diced (4 medium potatoes)
- 120 g shelled fresh fava beans (1 cup)
- 120 g fresh cheese, cubed (1 cup)
- 120 ml evaporated milk (½ cup)
- 3 eggs
- 45 ml vegetable oil (3 tablespoons)
- 150 g chopped red onion (1 medium onion)
- 15 g minced garlic (4 cloves)
- 45 g ají mirasol paste (3 tablespoons)
- 10 g fresh huacatay leaves (3 sprigs)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (½ teaspoon)
- 5 g ground cumin (2 teaspoons)
- 15 g chopped fresh cilantro (¼ cup)
- 2 limes, cut into wedges
Preparation
- Prepare the squid, check that the giant squid has no remaining skin or transparent inner membrane, then cut it into evenly sized cubes. Keep it refrigerated while you prepare the chupe base.
- Make the flavor base, heat the oil in a large pot over medium heat and sauté the onion for 5 minutes, until softened. Add the garlic, ají mirasol paste, cumin, salt, and black pepper. Cook for 3 more minutes, stirring until the mixture is fragrant and deeply colored.
- Cook the quinoa and vegetables, pour in the hot fish stock, add the huacatay, and stir in the rinsed quinoa. Cook for 12 minutes over medium heat. Add the yellow potatoes and fava beans, then cook for 10 to 12 more minutes, until the potatoes are tender and the quinoa grains have opened.
- Add the squid and eggs, stir in the giant squid and cook for only 4 to 5 minutes, until tender and firm. Beat the eggs in a bowl and slowly pour them into the soup while stirring gently to create delicate egg ribbons.
- Finish the chupe, add the evaporated milk, fresh cheese, and chopped cilantro. Cook over low heat for 2 minutes without allowing the soup to boil aggressively. Taste and adjust the seasoning, then remove the pot from the heat.
- Serve hot, ladle the chupe into deep bowls, making sure each serving contains squid, quinoa, potatoes, fava beans, and cheese. Serve with lime wedges for everyone to season their bowl.
Chef’s Tips
- Remove the squid’s inner membrane completely for a more tender texture.
- Add squid near the end of cooking so it stays tender instead of becoming chewy.
- Rinse quinoa several times before cooking to remove its naturally bitter coating.
- Add evaporated milk at the end and keep the heat low for the creamiest result.
- Add a little hot stock before serving if the soup becomes too thick as it rests.
Traditional Variations
Some Peruvian versions of chupe de pota use rice instead of quinoa. Others include peas, corn, squash, or more fresh cheese, depending on household preference and regional availability.
How to Serve
Serve squid chupe piping hot as a main course with fresh lime and chili paste on the side. It pairs well with warm crusty bread or toasted cancha corn, which adds a crunchy contrast to the rich soup.
Recommended Accompaniments
- Warm crusty bread.
- Toasted cancha corn.
- Ají amarillo chili paste.
- Rocoto chili paste.
- Chilled chicha morada.
A Little History
Giant squid is widely used in Peruvian cooking because it is versatile and can be prepared in ceviches, fried dishes, rice dishes, stews, and soups. In this chupe, its seafood flavor is paired with quinoa, an Andean staple that gives the soup more body.
Chupe de pota with quinoa reflects the meeting of Peru’s coastal seafood traditions and Andean ingredients.
Frequently Asked Questions
Cook the squid only during the final 4 to 5 minutes. Leaving it in the broth too long can make it chewy. Removing the skin and transparent inner membrane before cutting also helps create a softer final texture.
Yes, although white quinoa is the most practical choice because it cooks more quickly and creates a more even texture in the broth. Darker quinoa varieties can slightly change the soup’s color and may need a few extra minutes of cooking.
You can prepare the flavor base, broth, quinoa, and vegetables several hours ahead. Add the squid, milk, cheese, and eggs shortly before serving. This prevents the squid from overcooking and keeps the chupe creamy and fresh.
Yes. Regular squid is a close substitute because it has a similar flavor and texture. Use the same amount and add it near the end of cooking. Cook only until tender, adjusting the time depending on the size and thickness of the pieces.
