Ingredients
Scale
- 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