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Paila Marina is a beloved seafood stew that captures the flavours of Chile’s long coastline in a single bowl. Steaming hot and brimming with fresh shellfish, fish, and fragrant herbs, this hearty creation is more than just a meal, it’s an invitation into Chilean coastal life.
Locals often enjoy it as a comforting dish during colder months, but it’s equally inviting on any day you crave the ocean’s bounty.
Its name comes from the clay pot, known as a “paila”, in which the stew is traditionally prepared and served, a vessel that helps retain heat and concentrate flavours.
What Is Paila Marina?
In essence, Paila Marina is a Chilean fish stew, though it can also be classified as a soup depending on how much broth is used. It typically features a variety of seafood, such as mussels, clams, shrimp, and chunks of fish, simmered together in a savoury broth.
This broth is often seasoned with onions, garlic, and a dash of white wine or spices that highlight the natural taste of the seafood.
Served piping hot, it arrives at the table accompanied by crusty bread or the ubiquitous pebre salsa, a tangy Chilean condiment made from tomatoes, onions, cilantro, and peppers.
Ingredients and Taste
The core ingredients revolve around what the local waters provide, with shellfish taking centre stage. Mussels, clams, and sometimes razor clams give the stew a briny sweetness.
Chunks of fresh fish, commonly congrio or other white fleshed varieties, add substance and complement the shellfish flavours.
Aromatics like onions and garlic, gently sautéed before the seafood is introduced, lay a savoury foundation for the broth. Some recipes call for tomatoes or paprika, adding colour and subtle complexity to the stew.
Each spoonful provides a taste of the ocean, enhanced by the delicate balance of sea salt and aromatic seasonings. The flavours are bold yet comforting, offering a richness that warms you from the inside out.
Because it’s served hot, the steam carries the scent of the coast right to your senses, transforming every bite into a soulful experience.
A Taste of History
Chilean culture is deeply rooted in its relationship with the sea, and Paila Marina is a testament to this bond. Seafaring communities along the country’s extensive coastline needed robust, nourishing dishes that could be prepared with the day’s catch.
Over generations, these fish based broths evolved into the stew we know today, enriched by the diverse seafood that thrives in the cool Pacific waters.
The practice of using local earthenware pots grew from practicality, since clay vessels distribute heat evenly and keep food warm for extended periods, ideal for a leisurely meal shared among friends or family.
Paila Marina (Seafood Stew) Recipe
Serves: 4 people
Ingredients:
- 2 lbs (900 g) fresh assorted seafood (mussels, clams, squid, shrimp, and fish fillets)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium tomato, diced
- 1 cup (240 ml) white wine
- 4 cups (950 ml) fish or seafood stock
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes (optional)
- 1 small bunch of fresh cilantro, chopped (reserve some for garnish)
- 1 medium potato, peeled and diced
- Salt and black pepper to taste
- Lemon wedges, for serving
Directions
Begin by cleaning the seafood thoroughly. Scrub the mussels and clams under cold water, discarding any with broken shells. Remove the shells of shrimp, leaving tails intact, and devein them. Pat the fish fillets dry and cut them into chunks. Keep everything refrigerated until needed.
Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the chopped onion and garlic, sautéing them until translucent and fragrant, about 3–4 minutes. Stir occasionally to avoid browning.
Add the diced red bell pepper and tomato to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften and the tomato releases its juices.
Pour in the white wine, scraping the bottom of the pot to deglaze and release any flavourful bits. Allow the mixture to simmer for 3 minutes to reduce the wine slightly and concentrate the flavours.
Add the fish or seafood stock, diced potato, smoked paprika, cumin, and chili flakes (if using). Stir well and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10 minutes, or until the potatoes are tender.
Gently add the mussels, clams, and squid to the pot. Cover and cook for 5–7 minutes, or until the mussels and clams open. Discard any that remain closed.
Add the shrimp and fish chunks, stirring gently to avoid breaking the fish. Simmer for an additional 5 minutes, or until the shrimp turn pink and the fish is cooked through. Taste and adjust seasoning with salt and black pepper as needed.
Remove the pot from heat and stir in the chopped cilantro. Ladle the Paila Marina into large bowls, ensuring an even distribution of seafood and broth. Garnish with fresh cilantro and serve with lemon wedges on the side.
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