peruvian seafood soup (aguadito de mariscos)

Serves 
8-10
Ingredients 

1 cup packed fresh cilantro

¼ cup water

2 tablespoons canola oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 teaspoon sweet paprika

1 tablespoon ají panca chile paste or pasilla chile paste

3 quarts fish stock

salt

freshly ground pepper

2 clusters snow crab legs

20 littleneck clams, scrubbed and rinsed

8 ounces bay scallops

1 pound medium shrimp, peeled and deveined

1 pound cleaned calamari, cut into ¼-inch rings

1 cup fresh or frozen green peas

¾ cup long-grain rice

1 cup (½-inch dice) butternut squash, peeled and seeded

2 scallions, white and pale green parts only, thinly sliced, for serving

lime wedges, for serving

instructions
1 
Puree the cilantro and water together in a blender or food processor. Set aside, but use within 15 minutes or it will discolor.
2 
Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and cook, stirring often, until softened, about 2 minutes. Stir in the cilantro puree and the paprika and cook until slightly thickened, about 2 minutes. Add the ají panca paste and stock and season with salt and pepper. Cover and simmer to blend the flavors, about 10 minutes.
3 
Stir in the crab clusters, clams, scallops, shrimp, calamari, peas, rice, and squash. Cover and simmer until the squash is very tender, about 30 minutes.
4 
Ladle into soup bowls. Sprinkle each serving with scallions and serve with the lime wedges to squeeze the juice into the soup.