👨‍🍳 作り方

1. 1

   Prepare the seafood: clean mussels and clams, devein shrimp, and cut fish fillets into chunks. Keep refrigerated.

   💡 プロのコツ: Ensure all seafood is fresh and properly cleaned.
2. 2

   Heat olive oil in a large, heavy-bottomed pot over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant (about 3-4 minutes).

3. 3

   Add diced red bell pepper and tomato to the pot. Cook for another 5 minutes, stirring occasionally, until vegetables soften.

4. 4

   Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for 3 minutes to reduce slightly.

5. 5

   Add the fish or seafood stock, diced potato, smoked paprika, cumin, and chili flakes (if using). Stir well and bring to a gentle boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender.

6. 6

   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.

7. 7

   Add the shrimp and fish chunks. Stir gently and simmer for an additional 5 minutes, or until shrimp are pink and fish is cooked through.

8. 8

   Taste and adjust seasoning with salt and black pepper. Remove from heat and stir in the chopped cilantro.

   💡 プロのコツ: Seasoning at the end allows you to perfect the flavor.
9. 9

   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.

   💡 プロのコツ: Serve immediately for the best experience.