Parihuela Salvaje

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: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

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

olive oil
achiote paste
onion, chopped
Spanish chorizo sausage, sliced
carrots, finely chopped
celery, thinly sliced
garlic, minced
serrano chilies, seeded and minced
dry white wine
fish stock or bottled clam juice
plum tomatoes with juices
fresh oregano
bay leaves
littleneck clams or mussels, cleaned
medium shrimp, peeled and deveined
squid, sliced on diagonal 1/4 inch thick
swordfish, cut into 1-inch cubes
fresh cilantro, chopped
salt and pepper

Directions

1
Heat olive oil in a heavy large saucepan over medium-low heat.
2
Add achiote paste to the hot oil and stir until fragrant.
3
Add the chopped onion and sliced chorizo to the pan.
4
Sauté the onion and chorizo until the onion is almost tender.
5
Add the chopped carrots and celery, and continue to sauté until the vegetables are tender, about 5 minutes.
6
Stir in the minced garlic and serrano chilies, cooking for 1 minute until fragrant.
7
Pour in the white wine to deglaze the pan, scraping up any browned bits, and reduce the liquid by half.
8
Add the fish stock, canned tomatoes with their juices, oregano sprigs, and bay leaves.
9
Bring the mixture to a simmer, cover, and cook for about 30 minutes until the sauce thickens and flavors blend.
10
Season the broth with salt and pepper to taste.
11
Transfer the hot sauce to an earthenware casserole or large serving pot that is large enough to hold all the seafood.
12
Bring the broth back to a rolling boil.
13
Add the clams or mussels to the boiling broth.
14
Cover and cook for 2 minutes to allow the shells to begin opening.
15
Add the shrimp, squid, and swordfish, pushing them gently into the sauce.
16
Cook uncovered until the seafood is cooked through and opaque, and most shells have opened, about 3-5 minutes.
17
Discard any clams or mussels that have not opened after cooking.
18
Sprinkle generously with fresh chopped cilantro.
19
Serve immediately directly from the casserole or pot.

Nutrition Facts

Servings 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/parihuela-salvaje/