Called, by some, the ‘National Dish of Peru’ but perhaps falling behind Ceviche these days, it is certainly a favoured (and flavoured!) dish of the Arequipa Region of Peru.
We, however first encountered it at ‘Pio Pio 8’ in Hell’s Kitchen, Manhattan. As usual (!!!) I have taken liberties with tradition by including our products and also adjusting ingredients to what’s available in our local stores and some that I just prefer! Note that ‘Paneer’ makes an excellent substitute if you are unable to find ‘Queso Fresco’. They are both fresh, unripened kinds of cheese, that don’t tend to melt at ‘soup’ temperatures.
There IS some spicy heat here, but not too much. IF you really don’t like heat you can substitute a SOOC EVOO or Gourmet Garlic or another flavour of your choice and leave out the hot sauce.

Ingredients

4 Tbsp SOOC Baklouti Green Chili Olive Oil
1/2 tsp turmeric
1/2 tsp sweet smoked paprika
1 onion, chopped
4 garlic cloves, mashed & minced
3 Tbsp SOOC Oregano White Balsamic
1 Tbsp Sinai Gourmet Poblano Original Hot Sauce (or Maple) (available at SOOC)
2 Tbsp tomato paste
1 tsp dried oregano
6 cups shrimp or fish stock (or other broth and 2 Tbsp fish sauce)
½ cup white rice, uncooked (Arborio will make it very creamy – yum, but any will do)
2.5 lb. yellow potatoes, peeled & cubed small
1 cup corn (frozen is fine)
1.5 pounds small shrimp, precooked, thawed
1 cup green peas (frozen is fine)
1 cup queso fresco, diced (if not available use paneer or mini bocconcini )
1.5 cups evaporated milk (1 can)
1 can tomato sauce
Salt and pepper
1 tablespoon SOOC Olive Oil (or as needed)
1 egg – PER SERVING!! (optional and VERY filling!)
Garnishes (as you like) cilantro, parsley, freshly squeezed lime juice), some fresh bread wouldn’t hurt either (to wipe the bowl clean)!

Directions

Heat the SOOC Baklouti Green Chili Olive Oil in a large saucepan over medium heat. Add onion, garlic, dried oregano, and sauté until golden. Add tomato paste and continue cooking for 5 minutes, then add the shrimp stock, and bring to a boil. Turn the heat to medium-low, add rice and simmer for 15 minutes.
Add the SOOC Oregano White Balsamic, potatoes and corn, continue simmering until the potatoes are tender. Add the pre-cooked shrimp, cheese, green peas and condensed milk, salt, and pepper. Cook for 3 minutes then take off the heat. Serve with any garnishes on the side or…
If you want, top with an egg. Heat a tablespoon of oil (SOOC Baklouti or other) in a skillet and fry the eggs, one by one, sunny side up. Ladle Chupe into bowl and top with a fried egg and serve.