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Parihuela Salvaje

Parihuela Salvaje recipe image
Parihuela Salvaje is a robust and flavorful seafood stew originating from Baja California, Mexico. This dish features a complex broth built with olive oil, deep red achiote paste, sweet onions, and spicy Spanish chorizo. The base is enriched with carrots, celery, garlic, and serrano chilies, then deglazed with white wine before simmering with plum tomatoes and fresh oregano. A medley of fresh seafood, including littleneck clams, shrimp, squid, and swordfish, is poached directly in the hot broth to retain its delicate texture. The result is a bright, spicy, and savory meal that is perfect for sharing with friends or enjoying as a hearty dinner. Serve it straight from the pot for the best experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 167.9
Description
Parihuela Salvaje is a robust and flavorful seafood stew originating from Baja California, Mexico. This dish features a complex broth built with olive oil, deep red achiote paste, sweet onions, and spicy Spanish chorizo. The base is enriched with carrots, celery, garlic, and serrano chilies, then deglazed with white wine before simmering with plum tomatoes and fresh oregano. A medley of fresh seafood, including littleneck clams, shrimp, squid, and swordfish, is poached directly in the hot broth to retain its delicate texture. The result is a bright, spicy, and savory meal that is perfect for sharing with friends or enjoying as a hearty dinner. Serve it straight from the pot for the best experience.
Ingredients
  • 2 tablespoon Olive oil
  • 2 tablespoon Achiote paste
  • 1 lg Onion, chopped
  • 1/4 pound Spanish Chorizo sausage, sliced
  • 2 medium Carrots, finely chopped
  • 2 stalks Celery, thinly sliced
  • 4 cloves Garlic, minced
  • 2 whole Serrano chilies, seeded and minced
  • 1/2 cup Dry white wine
  • 1 cup Fish stock or bottled clam juice
  • 1 12 oz can Plum tomatoes with juices
  • 6 sprigs Fresh oregano
  • 2 leaves Bay leaves
  • 20 whole Littleneck clams or mussels, cleaned
  • 1 lb Medium shrimp, peeled and deveined
  • 1/2 lb Squid, sliced on diagonal 1/4 inch thick
  • 1/2 lb Swordfish, cut into 1-inch cubes
  • 1/4 cup Fresh cilantro, chopped
  • to taste Salt and pepper
Directions
  1. 1
    Heat olive oil in a heavy large saucepan over medium-low heat.
  2. 2
    Add achiote paste to the hot oil and stir until fragrant.
  3. 3
    Add the chopped onion and sliced chorizo to the pan.
  4. 4
  5. 5
  6. 6
    Stir in the minced garlic and serrano chilies, cooking for 1 minute until fragrant.
  7. 7
    Pour in the white wine to deglaze the pan, scraping up any browned bits, and reduce the liquid by half.
  8. 8
    Add the fish stock, canned tomatoes with their juices, oregano sprigs, and bay leaves.
  9. 9
    Bring the mixture to a simmer, cover, and cook for about 30 minutes until the sauce thickens and flavors blend.
  10. 10
    Season the broth with salt and pepper to taste.
  11. 11
    Transfer the hot sauce to an earthenware casserole or large serving pot that is large enough to hold all the seafood.
  12. 12
    Bring the broth back to a rolling boil.
  13. 13
    Add the clams or mussels to the boiling broth.
  14. 14
    Cover and cook for 2 minutes to allow the shells to begin opening.
  15. 15
    Add the shrimp, squid, and swordfish, pushing them gently into the sauce.
  16. 16
    Cook uncovered until the seafood is cooked through and opaque, and most shells have opened, about 3-5 minutes.
  17. 17
    Discard any clams or mussels that have not opened after cooking.
  18. 18
    Sprinkle generously with fresh chopped cilantro.
  19. 19
    Serve immediately directly from the casserole or pot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 167.9kcal
% Daily Value *
Total Fat 14.1g22%
Saturated Fat 3.3g17%
Cholesterol 14.8mg5%
Sodium 278.2mg12%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.7g3%
Sugars 1.9g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Seafood Selection: You can substitute other firm white fish for the swordfish, such as grouper or snapper. Ensure all seafood is very fresh.

Cleaning Shellfish: Scrub clams and mussels thoroughly under cold running water to remove sand. Discard any shells that are already open before cooking and do not close when tapped.

Spicy Heat: Serrano chilies provide a moderate to high heat. For a milder dish, remove the seeds and membranes from the chilies, or substitute with jalapeños.

Serving Suggestion: Traditionally, Parihuela is served with warm corn tortillas, tostadas, or crusty bread to soak up the flavorful broth.

Keywords: parihuela, seafood stew, mexican food, achiote, chorizo, clams, shrimp, squid, swordfish, spicy, tomato broth, white wine, cilantro, dinner, party food, summer recipe
Read it online: https://www.chefs-mate.com/recipe/parihuela-salvaje/