Today April 15 in Chile celebrate NATIONAL DAY OF CHILEAN CUISINE
To honor this day I bring a typical dish in of Chilean cuisine
PAILA MARINA
Ingredients 1 kg of clam shells, clean
1 kg of mussels (mussels)
250 grams of diced cooked cuttlefish
picorocos 4 units 1 cup
wine 2 cups fish stock drops of aji
1 / 2 onion, finely chopped
1 / 4 teaspoon paprika 1 teaspoon
oregano Salt and pepper
broth
fish shop about three fish heads and add onion, garlic and 2.5 liters of cold water
to cook over low heat to simmer for about 15 minutes to remove the heads
i book
broth put the pieces of squid in cold water with the seasonings you want and boil for 40 minutes, has to be soft remove and cut into squares
In a saucepan heat Add oil to medium heat and cook onion for 5 minutes
Season with oregano paprika
Add the fish stock
Put seafood on leave standing
picoroco 
Add remaining
Seafood Boil for about 8 minutes add the wine
Turn off the heat
remove some shells Serve hot pots
loam (at that time I had not) 
Enjoy this Paila Marina
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