The paila marina is a Chilean soup or stew that integrates a mixture of delicious local seafood, as well as fish such as conger eel, salmon or pippin. All these flavors of the sea are cooked submerged in a fish broth with white wine, to which vegetables and various spices are added. What sounds delicious?
If you feel like it, don’t worry. In this article you will learn how to make paila marina step by step and from home. This dish is served hot and traditionally in clay dishes during the winter or on cold days. Don’t let the amount of ingredients scare you, because the preparation is faster than it seems. Let’s go there!
Ingredients to make Paila marina:
- 100 grams of seafood of your choice
- 80 grams of mussels
- 150 grams of clams
- 70 grams of kanikama
- 1 kilogram of pippin
- 80 grams of shrimp
- 1 bunch of coriander
- 1 tablespoon of butter
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 1 tomato
- 1 bell pepper (optional)
- 1 cup of white wine
- 1 pinch of salt
- 1 pinch of pepper
How to make paila marina:
- Wash the onion very well and cut it into small cubes, the garlic into small cubes, the carrot into slices and the paprika into strips. In a pot with a little oil, sauté over medium heat for 5 minutes.
- Wash the clams, fish and shellfish under running water for about 3 minutes.
- Tip: To facilitate consumption, you can shell the clams and cook them without the shell.
- Add the shellfish and clams to the sauce and sauté for 3 minutes with a tablespoon of butter.
- Add the half cup of white wine and let it reduce for 2 minutes.
- Complete with 750 ml of water, salt and pepper. Stir well so that all the ingredients mix properly. Let cook for 15 more minutes and, meanwhile, wash the bunch of coriander and cut it finely.
- Serve the paila marina with the chopped cilantro on top and lemon wedges to season.
