Papas a la Huancaína con Mariscos
A delightful Chilean twist on the classic Peruvian dish, Papas a la Huancaína, featuring boiled potatoes and a creamy, slightly spicy cheese sauce, enhanced with a medley of fresh Chilean seafood.
🧂 Ingredients
- 1 kg Yellow potatoes(peeled and boiled until tender)
- 3 tbsp Aji amarillo paste(adjust to taste)
- 1 cup Evaporated milk
- 150 g Queso fresco (or feta)(crumbled)
- 4 sheets Saltine crackers
- 1/4 cup Vegetable oil
- 2 cloves Garlic cloves(minced)
- 400 g Mixed seafood(e.g., shrimp, mussels, calamari, cleaned)
- 1/4 cup White wine
- 1 tbsp Lemon juice
- to taste Salt
- to taste Black pepper
- 2 for garnish, quartered Hard-boiled eggs
- 8 for garnish Black olives
👨🍳 Instructions
- 1
Boil potatoes until fork-tender. Drain and let cool slightly. Slice them into 1/2-inch thick rounds.
- 2
For the sauce: In a blender, combine aji amarillo paste, evaporated milk, crumbled queso fresco, saltine crackers, vegetable oil, minced garlic, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning and aji amarillo paste to your preference.
- 3
In a separate pan, sauté the mixed seafood with a little oil until just cooked through. Deglaze with white wine and let it reduce slightly. Season with salt, pepper, and lemon juice.
- 4
Arrange the sliced potatoes on a serving platter. Generously spoon the huancaína sauce over the potatoes.
- 5
Top the sauced potatoes with the sautéed seafood mixture.
- 6
Garnish with quartered hard-boiled eggs and black olives before serving.
💡 Pro Tips
- ✓Ensure the aji amarillo paste is of good quality for authentic flavor.
- ✓Do not overcook the seafood, as it can become tough.
- ✓The sauce can be made ahead of time and reheated gently.
🔄 Variations
- Add some chopped parsley to the seafood mixture for freshness.
- Serve with a side of steamed rice.