Chilean Paila Marina is a delicious traditional dish, known for its hearty broth, and can be prepared with any seafood available according to the season.
Contents
Nutrition Facts
Each serving of Chilean traditional paila marina contains approximately 430 kcal, 22 g of carbohydrates, 18 g of fat, 38 g of protein, 3 g of fiber, 2 g of sugars, 160 mg of cholesterol, and 980 mg of sodium.
How to Make Homemade Paila Marina
The fish should be firm, preferably conger eel, accompanied by a variety of shellfish such as clams, mussels, small clams, sea urchins, razor clams, and shrimp, served in a clay pot heated directly over the fire.
Preparation: 45 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 1 kg clams in their shells
- 500 g mussels in their shells
- 500 ml fish or vegetable broth
- 200 ml white wine
- 150 g razor clams or small clams
- 4 conger eel medallions
- 2 tablespoons olive oil
- 1 cup preserved tomatoes
- ½ onion, finely diced
- Chili sauce
- Fresh parsley or cilantro
- Paprika
- Oregano
- Salt
- Pepper
Instructions
- In a large pot, add oil and heat over medium heat. Sauté the onion for about 5 minutes or until it becomes translucent, without browning. Season with paprika, oregano, salt, and pepper to taste. Stir to combine.
- Add clams and cleaned mussels in their shells, and cook for about 3 minutes. Add the conger eel medallions and cook for an additional 2 minutes. Pour in white wine, broth, preserved tomatoes, and a few drops of chili sauce to taste. Cook everything for another 12 minutes.
- Add razor clams or small clams, cook for an additional 3 minutes, check that everything is well-cooked, and turn off the heat. Serve the Paila Marina immediately, piping hot, in a clay dish, and garnish with freshly chopped parsley or cilantro.
Additional Tips
- Combining mussels, clams, shrimp, squid, and fish creates a deeper, more complex broth and reflects the most traditional coastal versions of paila marina.
- To avoid overcooking, add firmer seafood first and delicate items like shrimp or fish last, just before serving.
Frequently Asked Questions (FAQ)
1. What is paila marina?
Paila marina is a traditional Chilean seafood stew made with mixed shellfish, fish, aromatic vegetables, and a flavorful broth.
2. Is paila marina the same as seafood soup?
While similar, paila marina is richer and more aromatic, often served in a clay bowl (“paila”) and finished with fresh herbs or chili.
3. Can paila marina be made with frozen seafood?
Yes, frozen seafood can be used if properly thawed, though fresh seafood provides the best flavor and texture.
4. Is paila marina spicy?
Traditionally it is mildly spiced, but heat can be adjusted with chili, merkén, or ají according to taste.
5. What is paila marina usually served with?
It is commonly served with crusty bread and paired with dry white wine or a light beer.
Benefits of Consuming Seafood
- Generally contains very few calories, is rich in proteins and minerals, and is known for being tasty, chewy, and easily digestible.
- The proteins in seafood have high biological value, containing all the essential amino acids that the body needs, and they are easy to cook in a variety of preparations.
Did You Know?
In the successful television series Breaking Bad, one of its main characters, Gustavo Fring, who in the story is originally from Chile, invites Walter White to enjoy a delicious “Paila Marina,” prepared just as his mother taught him.
