Recipes from Chile: Paila Marina

Recipes from Chile

Paila Marina

Country: Chile
Course: Main
Makes: 4 servings


  • 1/4 cup olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, roughly chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1 1/2 pounds cod or other firm white fish, cut into chunks
  • 1/2 cup white wine
  • 1 pound mussels in the shell
  • 1/2 pound crab meat
  • 1/2 pound large shrimp, peeled and deviened
  • 1/2 pound clams in the shell
  • 1/4 pound scallops
  • 1/4 pound sliced octopus (I used calamari steaks)
  • 1 cup chopped cilantro


  1. Cook the onion in the oil over medium-high heat. When soft, add the garlic and stir until the onions are translucent (no more than 2 minutes). Add the salt and pepper to taste.
  2. Add the cod and the wine and bring to a boil. Reduce heat, cover and let simmer for 5 minutes. Add the rest of the seafood and cook until the shells open and the shrimp is pink (this should take about 5-8 minutes).
  3. If any of the shellfish don't open, throw them away.
  4. Sprinkle cilantro over the stew and serve.