Entree: Chile – Northern Chile – Paila Marina (Hearty Chilean seafood stew served in an earthenware bowl with mixed shellfish and fish in a savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped, about 1 1/2 cups (360 g) or 1 cup (240 g) crushed tomatoes
- 1 small aji amarillo or jalapeño, seeded and finely chopped, about 1 (0.53 oz (15 g))
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 4 cups (960 ml) fish stock or seafood broth
- 1/2 cup (120 ml) dry white wine (optional)
- 1 lb (450 g) firm white fish (e.g., corvina, sea bass), filleted and cut into 1–2 inch (2.54 to 5.08 cm) chunks
- 12 medium shrimp, approx. 12 oz (340 g), peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 8 oz (225 g) squid, cleaned and sliced into rings
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lemon juice
- Salt and black pepper to taste
- Crusty bread, for serving

Show original ingredient measurements

- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped, about 1 1/2 cups (360 g) or 1 cup (240 g) crushed tomatoes
- 1 small aji amarillo or jalapeño, seeded and finely chopped, about 1 (15 g)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 4 cups (960 ml) fish stock or seafood broth
- 1/2 cup (120 ml) dry white wine (optional)
- 1 lb (450 g) firm white fish (e.g., corvina, sea bass), filleted and cut into 1–2 inch chunks
- 12 medium shrimp, approx. 12 oz (340 g), peeled and deveined
- 1 lb (450 g) mussels, scrubbed and debearded
- 8 oz (225 g) squid, cleaned and sliced into rings
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lemon juice
- Salt and black pepper to taste
- Crusty bread, for serving

Instructions

1. Heat the olive oil and butter in a large heavy pot or individual pailas over medium heat until the butter is melted and foaming.
2. Add the chopped onion and cook until translucent, about 5 minutes, then add the garlic, aji amarillo or jalapeño, smoked paprika, and cumin and sauté 1–2 minutes until fragrant.
3. Stir in the chopped or crushed tomatoes and cook down 5 minutes, then pour in the white wine and simmer 2 minutes to reduce slightly.
4. Add the fish stock and bring the broth to a gentle simmer. Season with salt and pepper.
5. Add the firm white fish chunks and simmer 3–4 minutes, then add the shrimp, squid rings, and mussels. Cover and cook until the mussels open and shrimp turn pink, about 4–6 minutes.
6. Stir in the chopped cilantro and lemon juice, adjust seasoning, and serve immediately in bowls or pailas with crusty bread to soak up the broth.