Paila marina is a captivating traditional Chilean recipe, where the seafood ingredients meet and enrich each other. In this delicious preparation, a variety of fresh local seafood and select pieces of fish are harmoniously combined.
Paila marina is a traditional dish from the Chilean coast that reflects the rich biodiversity of the Pacific Ocean, offering a combination of fresh seafood and fish.
It originated as a comforting meal for fishermen, using what was caught during the day and cooking it in a metal pan over an open fire.
Paila marina
Ingredients
2 tablespoons of Olive oil
½ Chopped onion into small cubes
Aji de color (seasoning)
Dried oregano
1 pinch of Salt
1 pinch of Pepper
1 kilogram of Clams with shells
500 grams of Choritos with shells
4 Fish medallions
1 cup of White wine
3 cups of Fish or vegetable broth
1 cup of Canned tomatoes
Drops of aji sauce
150 grams of Machas (razor clams, también conchas de navaja are used)
Parsley or cilantro
Preparation
Step 1 : In a large pot, heat the oil and fry the onion for about 5 minutes or until transparent without browning.
Step 2 : Season with seasonings: aji de color, oregano, salt, and pepper to taste.
Step 3 : Add the washed clams and choritos.
Step 4 : Cook for about 3 minutes.
Step 5 : Add the fish and cook for about 2 minutes.
Step 6 : Add the wine, broth, and drops of aji sauce.
Step 7 : Cook the mixture for about 12 minutes.
Step 8 : Finally, add the machas and cook for about 3 minutes.
Step 9 : Serve hot, ideally in a clay dish, garnished with parsley.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
