Stuffed Caigua with Shrimp & Olive Rice

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Steps

Caigua Assembly

1. 1
   Take 4 caiguas and make a cut at the tip wide enough to fit a spoon. Scoop out the interior. Keep the cut-off tips — they'll be used as caps.

   ~5 min
2. 2
   Stuff each caigua with the shrimp filling, supporting it with a small spoon. Cap with the reserved tips.

   ~5 min
3. 3
   Return the stuffed caiguas to the pan with the remaining sauce. If it's too dry, add a splash more stock or water. Cover and simmer over medium heat for 10–12 minutes.

   Tip: Caigua releases liquid as it cooks — if the sauce ends up too thin, thicken with a slurry of cornstarch or chuño dissolved in water, added a little at a time.

   ~12 min

Filling

1. 1
   Clean about 600 g of shrimp: remove the shells (set aside or discard — not used for stock in this recipe) and devein along the back using a knife or a bamboo skewer. Rinse well.

   Tip: Shrimp shells can be saved to make a stock another time.

   ~8 min
2. 2
   Chop the cleaned shrimp into small pieces — it's going into the filling, not whole.

   ~3 min
3. 3
   Dice about three-quarters of a carrot into small cubes (rice-grain size, like for arroz con pollo). The goal is contrast and texture.

   ~3 min
4. 4
   Add the diced carrot and 300 g of green peas to the sofrito and cook for about 4 minutes. If it gets too dry, splash in a little fish or shrimp stock — boiling water also works.

   ~4 min
5. 5
   Hydrate a piece of bread with a splash of boxed milk — this gives the filling a smooth, creamy texture.

   ~2 min
6. 6
   Add the chopped shrimp to the pan and cook 8–10 minutes. Add a little more water (or stock) as needed and adjust salt.

   Tip: Shrimp cooks very fast — don't overshoot.

   ~10 min
7. 7
   Blend the milk-soaked bread until smooth, then stir it into the filling a little at a time, adding only what's needed to reach a nice creamy consistency.

   ~2 min
8. 8
   Finish the filling with a touch of fresh thyme and parsley for aroma. Reserve.

   ~1 min

Olive Rice

1. 1
   For the olive rice: heat vegetable oil in a pot and add 1 grated garlic clove (or garlic paste). Sauté briefly.

   ~1 min
2. 2
   Add a splash of red wine and let the alcohol evaporate. Then add water — same volume as the rice you'll use — and salt to taste. Bring to a boil.

   ~3 min
3. 3
   Pit ~80 g of olives and chop them into small pieces.

   ~3 min
4. 4
   When the water boils, add the washed rice. Let it boil hard about 1–1.5 minutes, then lower the heat to minimum, cover, and cook 12 minutes until done.

   ~13 min
5. 5
   Stir the chopped olives and a touch of chopped parsley through the cooked rice and fluff (granear).

   ~2 min

Plating

1. 1
   To serve: plate the olive rice on one side. Transfer the caigua carefully with a spatula so it doesn't break. Spoon the abundant pan sauce over the caigua so it looks extra juicy.

   ~2 min

Sofrito (Aderezo)

1. 1
   Finely dice 1.5 onions. Peel and core 2 tomatoes, then dice them the same way as the onion — tomato breaks down into a quick puree as it cooks.

   ~5 min
2. 2
   Mince 2 garlic cloves (or use garlic paste).

   ~1 min
3. 3
   Heat a pan with a touch of vegetable oil. Add the onion and garlic and sauté over medium heat for about 6 minutes so the onion sweats out. Add a pinch of salt and black pepper.

   Tip: Salt early so the sofrito develops more flavor.

   ~6 min
4. 4
   Add zapallo loche and the diced tomato to the pan and keep cooking — this is what gives the dish its northern-Peruvian flavor.

   ~4 min
5. 5
   Stir in 1.5 tbsp ají especial (ají panca colorado) paste and about 100 g tomato paste.

   ~2 min

Nutrition (per serving)

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Prepara de esta forma la Caigua y será tu comida favorita! receta facil | Abelca

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