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I've always loved seafood, and this paila marina stew recipe is my go-to comfort dish. Bursting with flavors from fresh mixed seafood, aromatic spices, and a hint of white wine, this Chilean favorite never fails to impress. Whether you're cooking for family or friends, this hearty stew will transport your taste buds straight to coastal Chile. Trust me, once you try this one-pot meal, you'll be hooked. Let's dive into making this mouthwatering seafood stew together!
Ingredients for Paila Marina Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors of the seafood and creating a flavorful base.
- Onion: Provides a sweet and savory base flavor to the stew, adding depth and complexity to the overall dish.
- Garlic: Infuses the stew with a delicious aroma and adds a bold, savory flavor that complements the seafood.
- Tomatoes: Bring acidity and sweetness to the stew, balancing the flavors and adding a fresh, vibrant element.
- Fish stock: Provides a rich seafood flavor base, enhancing the taste of the stew and giving it a depth of flavor.
- White wine: Adds acidity and brightness to the stew, complementing the seafood and adding a subtle complexity to the dish.
- Mixed seafood (shrimp, clams, mussels, fish): The star of the dish, provides a variety of textures and flavors, making the stew hearty and satisfying.
- Paprika: Adds a smoky, earthy flavor to the stew, enhancing the overall taste and giving it a warm, aromatic quality.
- Cumin: Infuses the stew with a warm, earthy flavor, complementing the seafood and adding a hint of spice.
- Fresh cilantro: Adds a burst of freshness and a pop of color to the stew, enhancing the overall presentation and flavor profile.
Read more: Mulligatawny Stew
Essential Tools for Making This Chilean Seafood Dish
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the delicate seafood.
Paila Marina Stew Recipe
A traditional Chilean seafood stew packed with flavor.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Tomatoes, chopped
- 1 cup Fish stock
- 1 cup White wine
- 1 lb Mixed seafood (shrimp, clams, mussels, fish)
- 1 tsp Paprika
- 1 tsp Cumin
- to taste Salt and pepper
- 1 handful Fresh cilantro, chopped
Read more: Ajiaco Stew Recipe
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the chopped onion and cook until translucent, about 5 minutes.
- 3. Stir in the minced garlic and cook for another minute.
- 4. Add the chopped tomatoes and cook until they start to break down, about 5 minutes.
- 5. Pour in the fish stock and white wine, bring to a boil.
- 6. Add the mixed seafood, paprika, cumin, salt, and pepper. Reduce heat and simmer for 20 minutes.
- 7. Garnish with fresh cilantro before serving.
Notes:
Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Read more: Coney Stew Recipe
Can You Make Paila Marina Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed but do not add the seafood.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, add the seafood, and simmer until the seafood is cooked through.
Freezing Instructions
- Prepare the stew without adding the seafood.
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Seal the container well, label it with the date, and freeze for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator, reheat, add the seafood, and simmer until the seafood is cooked.
Adding a splash of coconut milk to the paila marina stew can give it a unique tropical twist, enhancing the flavors of the seafood and spices.
Common Questions About This Traditional Chilean Recipe
FAQ:
What type of seafood can I use in paila marina stew?
You can use a variety of seafood such as shrimp, clams, mussels, and fish in this stew.
Can I use vegetable stock instead of fish stock?
Yes, you can substitute vegetable stock for fish stock if you prefer a different flavor profile.
How can I adjust the spiciness of the stew?
To adjust the spiciness, you can increase or decrease the amount of paprika used in the recipe.
Is it necessary to use white wine in the paila marina stew?
White wine adds depth of flavor to the stew, but you can omit it if needed or replace it with broth.
Can I make this stew ahead of time?
Yes, you can make the paila marina stew ahead of time and reheat it before serving.
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