Chilean-Style Mermizeli with a Twist

Ingredients

In this Chilean adaptation of Mermizeli, we substitute the traditional lamb or beef with fresh seafood, such as shrimp and mussels, which are commonly found in Chilean cuisine. The spices are also adjusted to incorporate the flavors of both Turkish and Chilean cuisines, resulting in a unique fusion of tastes. Additionally, the use of red wine in the sauce adds a touch of elegance and sophistication to the dish. We alse have the original recipe for Mermizeli, so you can check it out.

• 500g (1.1 lb) fresh shrimp, peeled and deveined 500g (1.1 lb) fresh shrimp, peeled and deveined
• 500g (1.1 lb) fresh mussels, cleaned and debearded 500g (1.1 lb) fresh mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced bell peppers to the pan and cook for a few minutes until they start to soften.
3. 3.
   Stir in the diced tomatoes and cook for another 5 minutes, until they begin to break down.
4. 4.
   Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.
5. 5.
   Add the ground cumin, paprika, dried oregano, salt, and pepper to the pan. Stir well to combine all the flavors.
6. 6.
   Gently place the shrimp and mussels into the pan, ensuring they are evenly distributed. Cover the pan and let the seafood cook for about 5-7 minutes, or until the shrimp are pink and the mussels have opened.
7. 7.
   Remove from heat and garnish with freshly chopped parsley.
8. 8.
   Serve the Chilean-Style Mermizeli hot with crusty bread on the side.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
• Mussels — Discard any mussels that do not open after cooking, as they may be unsafe to eat.

Tips & Tricks

• If you prefer a spicier dish, add a pinch of chili flakes or a chopped chili pepper to the sauce.
• Serve the Chilean-Style Mermizeli with a squeeze of fresh lemon juice for an extra burst of flavor.
• Feel free to add other seafood, such as scallops or calamari, to enhance the variety of flavors and textures.
• For a heartier meal, serve the dish over a bed of cooked rice or quinoa.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Chilean-Style Mermizeli in individual bowls, garnished with freshly chopped parsley. Accompany it with warm crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, arrange the cooked shrimp and mussels on top of the sauce in a visually appealing manner. Sprinkle some additional chopped parsley on top for a pop of color.