Recipe - Panqa Seafood Stew

Panqa Seafood Stew (Spicy Peruvian-Inspired Seafood Stew)

A bold, citrus-forward seafood stew inspired by Peruvian coastal flavors. Fresh shellfish simmer in a rich seafood broth infused with Panqa Sauce’s signature chili, citrus, and ginger heat for a comforting yet vibrant dish that’s easy to make at home. Perfect for cozy nights, entertaining guests, or anytime you want restaurant-quality seafood with minimal effort.

Why This Recipe Works With Panqa Sauce

• Panqa is the main flavor base, not just a garnish
• Naturally bold, savory, and lightly spicy
• Works with fresh or frozen seafood
• One-pot recipe, big flavor payoff

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, diced
• 1 tomato, chopped (optional, adds depth)
• 2 tbsp Panqa Sauce (add more to taste)
• ½ cup white wine or light beer (optional)
• 4 cups seafood stock or fish broth
• 1 lb mussels, cleaned
• 1 lb clams, scrubbed
• ½ lb crab legs or crab pieces
• ½ lb mixed seafood (shrimp, squid, or firm fish chunks)
• Salt and black pepper to taste
• Fresh cilantro or parsley, chopped
• Lemon wedges for serving

Instructions

1. Build the Flavor Base

• Heat olive oil in a large pot over medium heat.
• Add garlic and onion and cook until soft and fragrant.
• Stir in the tomato and Panqa Sauce and let it cook for about 1 minute to release the aromas.
• Deglaze with white wine or beer if using, scraping up any flavorful bits.

2. Simmer the Broth

• Pour in the seafood stock and bring to a gentle simmer.
• Taste and season with salt, pepper, and additional Panqa if you want more heat.

3. Cook the Seafood

• Add clams and mussels first. Cover and cook for 5–7 minutes until they begin to open.
• Add crab and mixed seafood and simmer for another 5–8 minutes until just cooked through.

4. Finish and Serve

• Remove from heat once shellfish are open and seafood is tender.
• Garnish with fresh herbs and a squeeze of lemon.
• Serve with crusty bread, white rice, or crispy fries to soak up the Panqa broth.

Chef’s Tip

For a creamier version, whisk in a splash of coconut milk at the end. The subtle sweetness pairs beautifully with Panqa’s chili-citrus heat.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Thaw completely and pat dry before adding.

How spicy is this stew?

Medium heat. Adjust spice by adding more or less Panqa Sauce.

What other seafood works well?

Scallops, halibut, cod, or lobster all work beautifully.

Bring This Recipe Home

Cook this dish exactly as written using Panqa Sauce. Add it to your cart and turn simple seafood into something unforgettable.