Ingredients with Measurements:
- 1 lb. calamari, cleaned and sliced into rings
- 1 lb. mixed seafood (shrimp, mussels, clams)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- 1 can diced tomatoes (14 oz.)
- 4 cups fish stock
- 1 tsp. paprika
- 1 tsp. cumin
- Salt and pepper to taste
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add onion, red and green bell peppers, and garlic. Cook until vegetables are soft, about 5 minutes.
3. Add canned tomatoes, fish stock, paprika, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat to low and simmer for 10 minutes.
5. Add mixed seafood and calamari to the pot. Cook for an additional 5-7 minutes or until seafood is cooked through.
6. Serve hot with lime wedges and chopped cilantro on top.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing vegetables, and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 15g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of seafood you prefer, such as scallops or crab meat.
- If you don't have fish stock, you can use chicken or vegetable stock instead.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add a pinch of saffron for a more complex flavor.
- Use coconut milk instead of fish stock for a creamier soup.
- Add diced potatoes or corn for a heartier soup.
Tips and tricks:
- Make sure to clean the calamari thoroughly before slicing.
- Don't overcook the seafood, as it can become tough and rubbery.
- Serve with crusty bread to soak up the delicious broth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge and cilantro on top.
Garnishes:
- Lime wedges and chopped cilantro.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread or garlic bread.
Troubleshooting advice:
- If the soup is too thin, you can add a cornstarch slurry to thicken it up.
Food safety advice:
- Make sure to cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Paila Marina is a traditional Chilean seafood soup that originated in the coastal town of Valparaiso.
Flavor profiles:
- This soup has a rich and savory flavor, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve hot with crusty bread and a crisp white wine.
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Region: Chilean