Cuándo de Chile. Con Juan Pablo Mellado - Paila marina y Machas a la parmesana

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced tomatoes and green bell pepper; cook for another 5 minutes until softened.

Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.

Add fish stock, paprika, bay leaves, salt, and black pepper; bring to a boil.

Reduce heat to low and let the broth simmer for 10 minutes to meld flavors.

Add fish fillets and cook for 5 minutes until they start to flake.

Incorporate mixed seafood, clams, and mussels; cover and cook until shells open, about 5-7 minutes.

Add shrimp and cook until pink and opaque, about 3-4 minutes.

Stir in chopped cilantro and adjust seasoning with salt and pepper.

Serve hot, garnished with lemon wedges.

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