Tacu Tacu a lo Macho

Instructions

1. 1

   Make the tacu tacu: sauté the diced onion and half the garlic in oil until soft. Add 1 tablespoon of aji amarillo paste and stir for 1 minute. Add the beans and mash roughly, leaving some chunks. Mix in the cooked rice until well combined. Season with salt and pepper.

2. 2

   Divide the mixture into 4 portions and shape into thick patties. Pan-fry in a generous amount of oil over medium-high heat for 4-5 minutes per side until golden and crispy. Keep warm.

3. 3

   Make the salsa a lo macho: in a separate pan, heat oil and sauté the remaining onion and garlic for 2 minutes. Add the aji panca paste and remaining aji amarillo paste. Cook for 2 minutes.

4. 4

   Add the diced tomatoes and cook for 3 minutes. Pour in the white wine and fish stock, bring to a simmer. Add the squid and octopus and cook for 3 minutes.

5. 5

   Add the shrimp and mussels. Cover and cook for 3-4 minutes until shrimp are pink and mussels open. Stir in the evaporated milk to make the sauce creamy. Adjust salt and add a squeeze of lime.

6. 6

   Place a tacu tacu patty on each plate. Spoon the generous seafood sauce over the top, arranging the shellfish attractively. Garnish with cilantro and parsley. Serve immediately.