Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 1/2 cup olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup white wine
- 4 cups fish or seafood stock
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped scallions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped fennel
- 1/2 cup chopped leeks
- 1/2 cup chopped potatoes
- 1/2 cup chopped yucca
- 1/2 cup chopped plantains
- 1/2 cup chopped corn
- 1/2 cup chopped green beans
- 1/2 cup chopped peas
- 1/2 cup chopped squash
- 1/2 cup chopped zucchini
- 1/2 cup chopped cabbage
- 1/2 cup chopped kale
- 1/2 cup chopped spinach
- 1/2 cup chopped Swiss chard
Special equipment needed:
- Large pot or Dutch oven
- Lobster crackers and picks
- Cutting board and knife
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool.
3. Crack the lobster shells and remove the meat. Cut the meat into bite-sized pieces and set aside.
4. In the same pot, heat the olive oil over medium heat. Add the onion, red and green bell peppers, garlic, paprika, cumin, oregano, cayenne pepper, black pepper, and salt. Cook for 5-7 minutes until the vegetables are soft.
5. Add the white wine and cook for 2-3 minutes until the alcohol evaporates.
6. Add the fish or seafood stock, diced tomatoes, parsley, cilantro, scallions, celery, carrots, fennel, leeks, potatoes, yucca, plantains, corn, green beans, peas, squash, zucchini, cabbage, kale, spinach, and Swiss chard.
7. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 30-40 minutes until the vegetables are tender.
8. Add the lobster meat and cook for 5-7 minutes until the lobster is heated through.
9. Serve the Paila Marina hot, garnished with additional chopped parsley and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 380
Fat: 14g
Saturated Fat: 2g
Cholesterol: 85mg
Sodium: 800mg
Carbohydrates: 34g
Fiber: 6g
Sugar: 10g
Protein: 28g
Substitutions for ingredients:
- Instead of lobster, you can use shrimp, scallops, or a combination of seafood.
- You can use any type of stock, such as chicken or vegetable, instead of fish or seafood stock.
- If you don't have fresh vegetables, you can use frozen vegetables instead.
Variations:
- You can add other seafood, such as mussels or clams, to the soup.
- You can add a can of coconut milk to make the soup creamier.
- You can add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- To make the lobster easier to crack, use a lobster cracker or a pair of pliers.
- To save time, you can chop the vegetables in advance and store them in the refrigerator until you're ready to use them.
- If you don't have all the vegetables listed in the recipe, you can use whatever vegetables you have on hand.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the soup, simply heat it up on the stove over medium heat until it's hot.
Presentation ideas:
- Serve the Paila Marina in individual bowls, garnished with chopped parsley and cilantro.
Garnishes:
- Chopped parsley and cilantro
Pairings:
- Serve the Paila Marina with crusty bread or crackers.
Suggested side dishes:
- A side salad or garlic bread would be a great accompaniment to this soup.
Troubleshooting advice:
- If the soup is too thick, you can add more stock or water to thin it out.
- If the soup is too thin, you can add more vegetables or seafood to make it heartier.
Food safety advice:
- Make sure to cook the lobster and seafood thoroughly to avoid any foodborne illnesses.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
- Paila Marina is a traditional seafood soup from Ecuador.
Flavor profiles:
- This soup is savory, spicy, and full of fresh vegetables and seafood.
Serving suggestions:
- Serve the Paila Marina as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Chilean
Taste: Savory, Spicy, Tangy, Rich, Creamy, Lobster, Lobster-Y