Ingredients

1 lb 8 oz spaghetti, linguine, or any other long pasta
12 shrimp (prawns), peeled and deveined
7 oz squid, cleaned and cut into rings
12 scallops, cleaned
1/2 cup (3 oz) chopped octopus
4 tablespoons vegetable oil
1 red onion, sliced
2 yellow chilies, seeded, membrane removed, and sliced
2 cloves garlic, finely chopped
5 tablespoons white wine vinegar
4 tablespoons soy sauce
3 tablespoons oyster sauce
1/2 cup vegetable or chicken broth (stock)
4 tomatoes, skinned, seeded, and sliced into half-moon crescents
1 scallion (spring onion), cut into 1-3/4-inch pieces
1 tablespoon chopped cilantro (coriander) leaves
salt and pepper

Method

  1. Cook the pasta in a pan of boiling salted water according to the package instructions. Drain and set aside.
  2. Season the shrimp (prawns), squid, scallops, and octopus with salt and pepper.
  3. Add 2 tablespoons of oil in a very hot wok and stir-fry the shrimp over high heat for 1 minute until pink. Remove from the wok and set aside. Repeat the process with the squid and set aside.
  4. Clean the wok with some paper towels and return it to the heat, adding 2 tablespoons oil followed by the onion, yellow chilies, and garlic. Stir-fry for 30 seconds and add the cooked and drained pasta.
  5. Stir-fry for another minute and add the shrimp, squid, scallops, octopus, vinegar, soy sauce, oyster sauce, and broth (stock). Continue to stir-fry the ingredients for 1 minute, then finish by adding the tomatoes, scallion (spring onion), and chopped cilantro (coriander) leaves. Remove from the heat and season to taste.
  6. Serve in large shallow bowls.

Makes 4 servings.

Source: Peru - The Cookbook

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