Parihuela is a hearty and spicy Peruvian seafood soup that showcases the country's bountiful coastal cuisine. This robust dish combines various types of seafood like fish, shrimp, mussels, and squid in a flavorful broth enriched with ají panca (Peruvian red pepper), white wine, and fresh tomatoes.

Originally created by fishermen along Peru's coast, Parihuela was made using the day's fresh catch and became popular as a restorative soup, often consumed as a hangover cure or for its perceived energizing properties. The dish reflects Peru's rich maritime culture and the Spanish influence on its coastal cuisine.

The preparation begins with creating a rich fish stock, enhanced with white wine and aromatics. The distinct flavor comes from ají panca, which provides a deep, smoky heat without overwhelming spiciness. Fresh seafood is carefully added in stages to ensure each type is cooked perfectly, while tomatoes, herbs, and seasonings create a complex flavor profile that's both comforting and invigorating.

While the traditional recipe remains beloved, modern variations might include different combinations of seafood based on availability, or additional ingredients like corn and yuca. Some versions incorporate other Peruvian chilies like ají amarillo for extra heat, while others might add a splash of pisco for additional depth.

In Peru, Parihuela is typically served as a main course in seafood restaurants, particularly in coastal areas. It's often accompanied by crusty bread for soaking up the flavorful broth and sometimes served with a wedge of lime for added brightness. The dish is especially popular during colder months and is often recommended for its perceived ability to boost energy and vitality.

From a nutritional perspective, Parihuela is rich in protein and omega-3 fatty acids from the seafood, while also providing various vitamins and minerals. A typical serving contains approximately 300-400 calories, making it a relatively healthy main course option. However, those with shellfish allergies should be cautious, and the spiciness level may not suit all palates. The soup is naturally gluten-free when served without bread, and its high protein content makes it popular among health-conscious diners.