Paila Marina - Chilean Seafood Stew
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The Paila Marina is one of those quintessential seafood dishes of the Chilean Costal cities such as Viña del Mar and Valparaiso. It is especially popular in family gatherings and holidays.
The Paila can be difficult or simple, but special attention should be given to the dish so as for it to not overcook certain seafood.
The Paila can be made in our our Clay Pomaireware Pots and as tradition, served in our Pomaireware Clay Pastelera.
| Product Featured in this Recipe |
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| Pomaireware Clay Pastelera |
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PrintIngredients
For 4 Person(s)
Stew
- 1/4 cup olive oil
- 1/2 large onion , chopped
- 3 cloves garlic
- 3 piquillo peppers
- 1 tsp oregano
- 1/2 cup white wine
- 3 cup seafood stock
- 1/2 cup stewed tomotoe
- 6 oz canned crab meat
- 1/2 lb peeled shrimp
- 12 Clams
- 1 small lobster tail, cut down the middle
- 2 lb mussels
- 1/2 lb bay scallops
- 1 cup chopped parsley
Paila Marina - Chilean Seafood Stew Directions
- Heat a large Clay Pomaireware Pots. over low heat, and once heated, raise the heat to medium, add the oil and fry the onion for about 5 minutes or until it is transparent without browning.
- Add garlic, piquillo peppers, oregano, salt and pepper to taste.
- Add the clams and mussels and cook for about 3 minutes, discarding any shells that do not open.
- Add the wine, broth, tomatoes and chili sauce.
- Add the crab meat, peeled shrimp and scallops, cover and cook for about 5-8 minutes.
- Add the fish and cook for about 12 minutes.
- Serve hot, ideally on Pomaireware Pastelera., and sprinkle with chopped parsley.
