In view of these Fiestas Patrias, fishermen, fishers and artisanal divers of the north, center and south of the country propose their best recipes to live this eighteen with taste of the sea, incorporating the sabrosura of the marine pantry in the grill and dieciochera table.
If it is about surprising, since Hualaihué in the Los Lagos region, Alejandra Balagué, shore collector and entrepreneur, produces more than thirty varieties of pasties in her family shop Los Reyes de las empanadas de Pichicolo. From there, she invites to innovate in these festivals with the preparation of a delicious and easy recipe of scallop pasties with parmesan.
"Having the empanada dough, we put a portion of tender clams, well cleaned, diced red pepper, cheese, and a little oregano. The empanada is closed and can be baked or fried," explains Alejandra, a beneficiary of the Emprendamos Junto al Mar programme, funded by INDESPA and carried out in conjunction with FOSIS, to provide support and funding to women from artisanal fishing who are developing enterprises. associated with marine resources.
Like Alejandra, from Pichilemu, O'Higgins region, the artisanal fisherman Felipe Vásquez, assures that his simple recipe for crab ceviche is a perfect way to welcome guests during these holidays. Along with his father, Evaristo, they promote family entrepreneurship Productos del Mar Fullu in Pichilemu, where the star resource is the crab.
“For the ceviche we need a kilo of lemon crab meat, 600 ml of natural lemon juice, a purple onion, a red paprika, cilantro, and olive oil. We put the crab meat in a bowl, cut the onion, paprika and cilantro in small squares, mix, add the lemon juice, cilantro, a few touches of olive oil and let stand 15 minutes, before enjoying with toasted bread”, suggests the fisherman pichilemino, supported in its venture with different funds from the National Institute for Sustainable Development of Artisanal Fisheries and Small Scale Aquaculture, INDESPA.
And to recover the body after so many days of celebration, the mariscadora and divers Karen Cisternas Leguá, proposes from the caleta San Pedro in Los VilosCoquimbo region, its infallible recipe of pejesapo and jaiba caldillo. “We prepared a sofrito with an onion, three cloves of garlic, two carrots, half a moron and two ripe tomatoes, cut not very fine. We add laurel and salt, and once the cooking begins, we add a cup of white wine and two liters of boiling water, add half a kilo of potatoes, cilantro, and once cooked the potatoes we include the whole pejesapo (previously clean) and We left the cooking for five more minutes. We put out the fire, add the pre-cooked and clean jaiba tweezers, serve with cilantro and lemon to taste.”
Like Karen, the divers of the union of Caleta Rio Seco, in Iquique, supported by INDESPA in its product line “Parallel 21” with hedgehogs and octopuses, suggest a recipe against tangles, of Picante ceviche de Pulpo Rio Secano. “We do two onions chopped in a feather with three cloves of garlic, two tablespoons of Chilean chili in pasta, one tablespoon of cumin and chopped cilantro, until the onions are doradite, then we add a cup of white wine and two kilos of crushed cooked potatoes. We're leaving. cook, without them sticking to the pot. We add the octopus, previously cooked and cut into cubes.To accompany, a portion of white rice, cilantro, and apart a pickled onion with rocoto,” describes Rodrigo Vega, of the local union.
