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Chilean Seafood Stew in a Pressure Cooker

Name: Chilean Seafood Stew in a Pressure Cooker
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: 🇨🇱 Chile
Ingredients: 1kg fresh seafood (mussels, clams, octopus); 2 medium onions; 3 cloves garlic; 1 red bell pepper; 1 teaspoon paprika; 1 teaspoon oregano; to taste salt and black pepper; 2 cups fish stock

📍 🇨🇱 Chile

⏱️Prep: 20 min

🔥Cook: 15 min

⏰Total: 35 min

🍽️4 servings

● Difficulty: Medium

The Chilean-style seafood stew is a dish that blows me away, especially when made in a pressure cooker, because it speeds up the process without sacrificing flavor. The key is the selection of fresh seafood—mussels, clams, octopus—all of which come together in a dance of textures that is pure magic. Then come the vegetables and spices, which add depth and complexity to this palate‑pleasing feast.

I love how the aroma of this stew fills the kitchen, announcing its arrival and making your mouth water. The first spoonful feels like a warm hug: the intense flavor of the seafood, the tenderness of the vegetables, and the subtle heat of the spices all combine to create a downright spectacular dining experience.

What truly makes this stew special is the passion put into its preparation. It’s not just a dish; it’s a celebration of the sea’s bounty and the earth’s generosity. Every ingredient is chosen with care, each pinch of spice measured precisely, and every minute of cooking watched attentively. The result is a plate that not only satisfies hunger but also soothes the soul.

So if you’re looking for a dish that makes you feel at home, transports you to the Chilean coast, and bathes you in the scent of the sea, this Chilean‑style seafood stew made in a pressure cooker is your best bet. With its perfect blend of flavors and textures, it will leave you wanting more and will make you say, with absolute conviction, that this is what a real stew should be.

🛒 Ingredients

4 servings

1kg fresh seafood (mussels, clams, octopus)
2 medium onions
3 cloves garlic
1 red bell pepper
1 teaspoon paprika
1 teaspoon oregano
to taste salt and black pepper
2 cups fish stock

👨‍🍳 Step-by-step instructions

Step 1: Clean and cut the seafood into small pieces. Dice the onions, garlic, and red bell pepper.
Step 2: Heat a little oil in the pressure cooker and sauté the vegetables until tender. Add the seafood, paprika, oregano, salt, and pepper. Cook for 2–3 minutes.
Step 3: Add the fish stock and seal the pressure cooker. Cook for 10–12 minutes over medium heat.
Step 4: Let the cooker rest for 5 minutes before opening. Serve hot.

💡 Chef's tip

To keep the seafood tender and avoid overcooking, be sure not to exceed the recommended cooking time. The pressure cooker uses high pressure, which shortens cooking time while preserving flavor and nutrients.

📝 Our take

This recipe is worth it for its perfect harmony of flavors and textures. The combination of fresh seafood, a well‑caramelized sofrito, and an intense broth creates an unforgettable culinary experience. Tasting it immerses you in the essence of Chilean cooking. Paired with the right wine, the experience rises to a sublime level, leaving you eager to make it again and again.

🍷 Wine & food pairing

Serve with a young red wine from the Ribera del Duero DO: its restrained fruit cuts through the richness of the stew. The wine’s complexity, with notes of vanilla and spice, perfectly complements the seafood’s richness.