🛒 Ingredients
- 200g mushrooms
- 200g canned mussels
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon oregano
- to taste salt and black pepper
- 2 tablespoons olive oil
👨🍳 Step-by-step instructions
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Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
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Step 2: Add the diced mushrooms and cook for 3–4 minutes, until they release their liquid and begin to brown.
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Step 3: Add the canned mussels, paprika, oregano, salt, and black pepper. Stir well to combine.
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Step 4: Add a splash of water or vegetable broth to cover the ingredients and simmer over low heat for 10–15 minutes, allowing the flavors to meld and the broth to thicken.
💡 Chef's tip
To enhance the flavor of the chupe, be sure to sauté the onion and mushrooms thoroughly to trigger the Maillard reaction, which adds a deep, aromatic taste to the dish.
📝 Our take
Este chupe es una explosión de texturas: la cremosidad del caldo, el crujido del pan y la firmeza del marisco se funden en un solo bocado. Cada cucharada lleva el salitre del océano y el calor del fogón chileno. Es un plato que invita a compartir, a escuchar historias de los pescadores mientras se saborea. Un verdadero abrazo del litoral a la mesa.
🍷 Wine & food pairing
Un Albariño de la DO Rías Baixas, con su acidez vibrante y notas cítricas, corta la untuosidad del chupe y realza el sabor del camarón. La mineralidad del vino armoniza con el toque marino del plato.
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