Ingredients with Measurements:
- 1 lb octopus, cleaned and sliced into bite-sized pieces
- 1 lb mixed seafood (shrimp, mussels, clams, squid), cleaned and deveined
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup fish stock
- 1 cup white wine
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until fragrant, about 2-3 minutes.
3. Add the tomatoes, red and green bell peppers, paprika, oregano, and thyme. Cook for another 5 minutes, stirring occasionally.
4. Add the octopus and mixed seafood to the pot and stir to combine.
5. Pour in the fish stock and white wine, and season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the seafood is cooked through.
7. Serve the Paila Marina in individual bowls, garnished with fresh parsley and a lime wedge on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Cholesterol: 150mg
- Sodium: 650mg
- Total carbohydrates: 12g
- Protein: 40g
Substitutions for ingredients:
- Any type of seafood can be used in place of the mixed seafood.
- Chicken or vegetable stock can be used instead of fish stock.
- Red wine can be used instead of white wine.
Variations:
- Add chopped cilantro or basil for a different flavor profile.
- Use coconut milk instead of fish stock for a creamier texture.
- Add diced potatoes or corn for a heartier soup.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Don't overcook the seafood, as it can become tough and rubbery.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
- Store 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 on the side.
Garnishes:
- Fresh parsley, cilantro, or basil.
Pairings:
- Crusty bread or crackers.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the seafood is tough, it may have been overcooked.
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 city of Valparaíso.
Flavor profiles:
- The Paila Marina is a flavorful and aromatic soup that combines the sweetness of the seafood with the tanginess of the tomatoes and lime.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Chilean