👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté until softened, about 5-7 minutes.

2. 2

   Add minced garlic and diced tomatoes. Cook for another 3-5 minutes until tomatoes begin to break down.

3. 3

   Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.

4. 4

   Add the fish stock (or clam juice), bay leaf, salt, and pepper. Bring the mixture to a simmer.

5. 5

   Add the fish chunks and squid rings to the simmering broth. Cook for about 5-7 minutes, or until the fish is almost cooked through.

6. 6

   Add the clams and mussels. Cover the pot and cook for 5-8 minutes, or until the shells have opened. Discard any shellfish that do not open.

7. 7

   Stir in the shrimp and cook for another 2-3 minutes, until they turn pink and are cooked through.

8. 8

   Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the Paila Marina into warm bowls, ensuring each serving has a good variety of seafood. Garnish with fresh chopped cilantro or parsley.