🧂 Ingredients
- 500 g Assorted fresh fish fillets (e.g., hake, sole, conger eel)(cut into large chunks)
- 500 g Clams(scrubbed clean)
- 500 g Mussels(cleaned and debearded)
- 250 g Shrimp or prawns(peeled and deveined)
- 200 g Squid(cleaned and cut into rings)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 1 medium Bell pepper (red or green)(diced)
- 1.5 liters Fish stock or clam juice
- 200 ml White wine
- 3 tbsp Olive oil
- 1/2 cup Fresh cilantro or parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
👨🍳 Instructions
- 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
Add minced garlic and diced tomatoes. Cook for another 3-5 minutes until tomatoes begin to break down.
- 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
Add the fish stock (or clam juice), bay leaf, salt, and pepper. Bring the mixture to a simmer.
- 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
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
Stir in the shrimp and cook for another 2-3 minutes, until they turn pink and are cooked through.
- 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.
💡 Pro Tips
- ✓Use the freshest seafood available for the best flavor.
- ✓Don't overcook the seafood, as it can become tough.
- ✓Serve with crusty bread for dipping into the flavorful broth.
🔄 Variations
- Add other types of shellfish like scallops or crab legs.
- Include diced potatoes or carrots for a heartier stew.
- A splash of lemon juice can brighten the flavors.