Ingredients

• 450 grams Peeled and deveined shrimp
• 1 medium Red onion
• 3 cloves Garlic
• 2 tablespoons Aji amarillo paste
• 60 grams Short-grain rice
• 2 medium Potatoes
• 125 grams Frozen peas
• 1 cup Fresh cilantro
• 1.5 liters Fish or vegetable broth
• 2 tablespoons Vegetable oil
• 1 tablespoon Lime juice
• to taste Salt
• to taste Black pepper
• 120 grams Quinoa
• 125 ml Frying oil (for quinoa)

Instructions

1. 1

   Prepare the crispy quinoa: Rinse quinoa and cook according to package instructions. Then, spread it on a baking sheet lined with parchment paper and dry in the oven at 150°C (300°F) for 30 minutes. In a small saucepan, heat the frying oil over medium-high heat. Add the dried quinoa in small batches and fry until golden and crispy (about 1-2 minutes). Drain on paper towels and lightly salt. Set aside.

2. 2

   Prepare the soup base: Finely chop the red onion and garlic. Dice the potatoes into small cubes.

3. 3

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and aji amarillo paste, and cook for 2 minutes, stirring constantly until fragrant.

4. 4

   Stir in the rice and diced potatoes, then pour in the broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice and potatoes are tender.

5. 5

   Add the frozen peas and shrimp. Continue cooking for 3-5 minutes, just until the shrimp turn pink and are cooked through.

6. 6

   Remove from heat. Stir in half of the finely chopped fresh cilantro and the lime juice. Season with salt and pepper to taste.

7. 7

   Serve the Aguadito hot, garnished generously with the remaining crispy quinoa and the other half of the chopped fresh cilantro.