Pastel de Choclo con Mariscos
A delightful seafood twist on the classic Chilean Pastel de Choclo. This version features a savory filling of mixed seafood (like shrimp, mussels, and squid) topped with a sweet corn purée, baked until golden and bubbly.
🧂 Ingredients
- 500 g Mixed seafood(e.g., shrimp, mussels, squid, clams, cleaned and pre-cooked if necessary)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/2 red Bell pepper(finely chopped)
- 2 medium Tomatoes(peeled, seeded, and chopped)
- 100 ml White wine
- 150 ml Fish or vegetable broth
- 1/4 cup Cilantro(chopped)
- 4 cups Corn kernels(fresh or frozen)
- 1/4 cup Milk
- 2 tbsp Butter
- 1 tbsp Sugar
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
In a large pot or deep skillet, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté until softened, about 5-7 minutes.
- 2
Add chopped tomatoes and cook for another 5 minutes until they break down.
- 3
Add the mixed seafood, white wine, and broth. Bring to a simmer and cook for 5-7 minutes, or until seafood is cooked through. Stir in chopped cilantro. Season with salt and pepper. Set aside.
- 4
For the corn topping: In a blender or food processor, combine corn kernels, milk, butter, sugar, salt, and pepper. Blend until smooth. If using fresh corn, you may need to cook it briefly in boiling water before blending.
- 5
Preheat oven to 190°C (375°F).
- 6
Pour the seafood filling into a baking dish or individual ramekins.
- 7
Carefully spread the corn purée evenly over the seafood filling.
- 8
Bake for 30-40 minutes, or until the corn topping is golden brown and the filling is bubbling.
- 9
Let it rest for 5-10 minutes before serving.
💡 Pro Tips
- ✓Ensure all seafood is cooked through before assembling the pastel.
- ✓For a sweeter corn topping, increase the sugar slightly.
- ✓If you don't have fresh cilantro, you can use parsley, though cilantro is more traditional for this flavor profile.
🔄 Variations
- Add a pinch of chili flakes to the seafood filling for a bit of heat.
- Incorporate a tablespoon of pisco into the seafood mixture for an authentic Chilean touch.
- Use a mix of sweet and savory corn for the topping.