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Paila Marina

Name: Paila Marina
Total time: 50 min
Yield: Serves 4
Cuisine: Chile
Ingredients: 2 White Fish Fillets; 300g Clams; 300g Mussels; 8 Shrimp; 1 Onion; 2 cloves Garlic; 1/2 Carrot; 150ml White wine; 1 tsp Paprika; 2 tbsp Olive oil; A pinch Cilantro; 1/2 tsp Salt; 600ml Water

Soup

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

A seafood soup packed with fish and shellfish simmered in white wine — Chile's taste of the sea.

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📖 The Story Behind This Dish

Paila marina is a seafood soup beloved in Chile's seaside towns and market eateries. Fish, mussels, clams, and shrimp go into a clay pot called a paila and simmer with white wine, onion, and garlic. It celebrates the rich waters carried by the cold Humboldt Current.

🌆 Where it's eaten: At an eatery in Santiago's central market, a piping-hot clay pot packed with shellfish and fish arrives with bread on the side.

🥕 Ingredients (serves 4)

White Fish Fillets 2
Clams 300g
Mussels 300g
Shrimp 8
Onion 1
Garlic 2 cloves
Carrot 1/2
White wine 150ml
Paprika 1 tsp
Olive oil 2 tbsp
Cilantro A pinch
Salt 1/2 tsp
Water 600ml

👩‍🍳 Instructions

Purge the clams and mussels of sand and scrub the shells.
Heat olive oil in a pot and sauté chopped onion, garlic, carrot, and paprika.
Add white wine and bring to a boil, then add water and simmer for 10 minutes.
Add bite-sized fish, the shellfish, and shrimp, cover, and simmer 5 minutes until the shells open.
Season with salt and scatter with chopped cilantro.

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