What is Paila Marina?

Sometimes considered a comfortable meal, paila marina is a type of traditional Chilean sea meat that contains both fish and molluscs, many of which are cooked and served in their shells. Some spices and vegetables are also included in this stew, but the primary ingredients consist of various local, fresh seafood. The term paila concerns the type of shallow clay bowl, in which the meat is usually served. Carrots, red and green peppers and tomatoes can also be included. The liquid base is usually a fish broth or stock that is often combined with white wine. The spice is rare, usually consists only of simple salt and pepper and sometimes peppers. The cod is designed, but the most popular choice is the Patagon dental fish, known colloquially as Chilean Sea Bas. In fact, the dental feature is not a kind of bass and only bears its common name in favor of commercial marketing.

The wide range of molluscs serves as a spine for paila marina . Shells and wKebles, both in their shells, are the foundation and are also common shells and crab, both usually without shells. There are often shells and shrimp without shells in this bowl. Unusual seafood includes octopus or octopus, abalone and picoroco, type Barnacle. Paila Marina will contain seven or eight different types of seafood.

Despite the high number of components, paila is relatively simple. Onions and any other vegetables to be included are heated in olive oil before the addition of garlic, salt and pepper. Fish and clams are then added, then wine and broth. Allow the mixture to choke before the other seafood is included and the goulash is a cook until the shells and the shells open. Any shells that do not open as soon as the bowl is completed, should be discarded before serving.

for serving is steamed meat teaspoon in clay bowls and then can be a krAttaches heated in the oven. Parsley or coriander and heavy cream often serves as a decoration. Lemons are usually served on the side.

Paila Marina is usually located in Chilean restaurants. However, native meals are bolder than meals found in the United States due to a difference in feeding various molluscs. Therefore, those who did not use South American seafood could therefore consider otherwise tasty food to be inedible.