Paila Marina (Paila marina)
Overview
Paila marina is a Chilean seafood soup served in a paila, a deep earthenware bowl. Onion, garlic and red pepper are softened in oil with ají de color, a sweet paprika, then white wine and a rich stock made from fish and shellfish are added. Many kinds of seafood go in, depending on the market: mussels, clams, machas or razor clams, piures, shrimp, sea snails and pieces of fish such as conger eel or hake. It is cooked only until the shells open, then finished with chopped parsley or coriander. Many people add a squeeze of lemon and eat it with bread.
History
Chile's long Pacific coast and cold Humboldt Current provide a huge variety of shellfish, and paila marina is one of the most popular dishes in the seafood markets and coastal restaurants from Arica to Puerto Montt. It is especially loved in the Mercado Central of Santiago, and it is said to be a good cure after a long night out.
Main ingredients
Mussels, clams, machas (razor clams), shrimp, conger eel, white wine. The soup is built on shellfish stock and white wine and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Chile
Recipe
Method
- 1
Soften the onion, pepper and garlic in the oil, then stir in the paprika.
- 2
Add the wine and stock and bring to the boil.
- 35 min
Add the fish and simmer for 5 minutes.
- 45 min
Add all the shellfish and shrimp, cover and cook for 3 to 5 minutes, until the shells open.
- 5
Sprinkle with herbs and serve with lemon and bread.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
