The marine paila is a Chilean soup or stew that integrates a mixture of delicious local shellfish, as well as fish such as congrium, salmon or reineta. All these flavors of the sea are submerged in a fish broth with white wine, to which varied vegetables and spices are added. What does it sound delicious? If you like, don worry. In recipes you will learn how to do PAILA MARINA step by step and from home. This dish is served hot and, traditionally, in Greden dishes during winter or cold days. That the amount of ingredients does not scare you, because the preparation is faster than it seems. Lets go there!
| 🚻 2 Diners | 🕘 30m | 🍵 Distinct Very Low | 🤯 |
| Ingredients to make paila Marina: |
| 100 grams of seafood of your preference 80 grams of choritos 150 grams of clams 70 grams of kanikama 1 kilogram of reineta 80 grams of shrimp 1 bunch of coriander 1 tablespoon of butter of butter 2 cloves of garlic 1 1 onion 1 carrot 1 tomato 1 paprika (optional) 1 cup of white wine 1 pinch of salt 1 pinch of pepper |
| Additional features: expensive cost, popular in autumn-winter, boiled, |
Ingredients to make paila Marina:
1. Wash the onion very well and cut it into small cubes, garlic in small cubes, sliced carrot and paprika in strips. In a pot with a little oil, jump over medium heat for 5 minutes.
2. Wash the clams, fish and shellfish under the water jet for about 3 minutes.
Trick: To facilitate consumption, you can disagree with clams and cook them without the shell.
3. Add seafood and clams to the sauce and jump for 3 minutes with a tablespoon of butter.
4. Add the half cup of white wine and let it reduce for 2 minutes.
5. Complete with 750 ml of water, salt and pepper. Stir well so that all ingredients mix correctly. Let cook for 15 more minutes and, meanwhile, wash the bunch of coriander and cut it finely.
6. serves the marine paila with the chopped coriander and pieces of lemon to season.
