Receta Paila Marina - Chilean Seafood Stew

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waivio_hivecooking2 months ago3 min read

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Indulge in the rich flavors of Chile with Paila Marina, a traditional Chilean seafood stew that boasts an aromatic broth and a medley of fresh seafood. This dish, often served as a main course, captivates with its colorful presentation and hearty taste, perfect for seafood enthusiasts.

Ingredients

🐟 4 pieces Conger Eel, seasoned with Gourmet Sazonador para Pescado Fish Seasoning
🥄 2 tablespoons Vegetable Oil
🧅 1 Onion, chopped into cubes
🍅 1 small Tomato, chopped into cubes
🧄 1 clove of Garlic
🌶️ 1 teaspoon Gourmet Ají de Color Molido Ground Colored Chili/Paprika
🌿 1/4 teaspoon Gourmet Comino Molido Ground Cumin
🔥 1/4 teaspoon Gourmet Merquén Smoked Chili Powder
🍋 Gourmet Pimienta Limón Lemon Pepper
🍃 1 tablespoon Gourmet Orégano Entero Whole Oregano
🍷 1.5 cups White Wine
🦪 500g Clams Almejas
🦐 300g Mussels Choritos
🦑 6 pieces Choros Zapato large mussels
🐚 400g Razor Clams Machas, in their shell
🍤 250g Shrimp or Langostinos, peeled
🐡 200g Scallops Ostiones
🧂 Gourmet Sal de Mar Sea Salt
🌿 Fresh Herbs chopped parsley or cilantro for garnish
🍞 Sliced Bread for serving

Instructions

1- Season the Eel:

Begin by seasoning the conger eel pieces with Gourmet Fish Seasoning to your preference and set them aside.

2- Heat the Oil:

Heat 2 tablespoons of vegetable oil in a large pot or a Dutch oven, preferably resembling a Le Creuset, on an induction cooktop.

3- Sauté the Vegetables:

Add the chopped onion and tomato, sautéing them until they soften and become translucent.
Stir in the garlic and cook briefly until aromatic.

4- Add the Spices:

Integrate the Gourmet Ground Colored Chili, Ground Cumin, Merquén, and Lemon Pepper.
Sauté briefly to release the spices' full aroma.

5- Mix in Oregano and Wine:

Add the Gourmet Whole Oregano, ensuring it mixes thoroughly with the other ingredients.
Pour in the white wine, stirring well to combine and heat through.

6- Cook the Shellfish:

Introduce the clams, mussels, choros zapato, and razor clams to the pot.
Cover it with the lid, and cook for approximately 5 minutes until the shells open.

7- Cook the Seafood:

Carefully add the seasoned conger eel pieces along with the shrimp or langostinos and scallops.
Cover and cook until the shrimp are pink, and the fish turns opaque.

8- Adjust the Seasoning:

Adjust seasoning with Gourmet Sea Salt to taste and remove from heat.

9- Serve:

Serve the Paila Marina hot, garnished with fresh herbs.
Pair it with sliced bread for a complete meal.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 350
Proteins: 30g
Fats: 8g
Carbohydrates: 15g
Equipment: Large Pot/Dutch oven, Induction Cooktop, Wooden Spoon, Tongs, Ladle, Spice Grinders/Shakers, Liquid Measuring Cup, Kitchen Towels