Gus presents his warm side of a regular middle class family man. Also, it is such a non-North American thing for a guy to invite another guy over for dinner...
On the podcast 3.11, the creator of the show Vince Gilligan says he sees Gus as pure evil but I'm glad the fan culture is perfectly capable of interpreting this guy for themselves.
We still don't know much about Gus, but a brief look into the living room reveals children's toys and he mentions his favorite Chilean dish his mama used to make (presumably back in Chile).
Those who have seen Season 4 post some interesting comments on this reddit forum about Gus's Chilean past. I definitely want to know more about his involvement with the Pinochet Regime and possibly with the infamous Chicago Boys group.
( Some people get really weird with their reading of the character, though.)
Anyway, Gus offers Walter that if they "work together why not bake bread
together" and lets him slice the garlic. So let's turn the music on and
cook.
Paila marina is a traditional Chilean seafood stew usually served in a paila (earthenware bowl). It is usually a shellfish stock containing different kinds of cooked shellfish and fish. These are complemented with a variety of herbs and spices such as garlic, cilantro, onion.
It was impossible to find a decent recipe in English. This one I found on a Chilean cultural heritage website nuestro.cl.
Paila marina (cocida)
para 4 personas
Ingredientes:
para 4 personas
Ingredientes:
1 kg almejas sin concha
1/4 kg almejas son concha
1/4 kg choritos sin concha
1/4 kg choritos con concha
Un picoroco por persona (opativo)
200 gr lenguas de machas
1/4 kg machas con concha
3/4 kg congrio en trozos
1/4 lt vino blanco
1/4 lt caldo de pescado
4 locos (optativo)
1/8 lt aceite de oliva
1/2 cebolla picada
2 diente de ajo
1/2 tarro de tomate en conserva
orégano, pimienta y sal a gusto
Instrucciones
Fría la cebolla y los ajos. Añada los tomates en cubos y su jugo, orégano, pimienta y sal. Reduzca 10 minutos, revolviendo. Limpie bien con agua los mariscos para sacarles la arena. En una olla grande ponga primero lo frito, luego los mariscos con concha, posteriormente los sin concha y el pescado. Rociar con el vino blanco y el caldo de pescado. Si puede, tape la olla y coloque a fuego directo hasta que las conchas se abran y esté todo cocido. Sirva en platos de greda.
Fría la cebolla y los ajos. Añada los tomates en cubos y su jugo, orégano, pimienta y sal. Reduzca 10 minutos, revolviendo. Limpie bien con agua los mariscos para sacarles la arena. En una olla grande ponga primero lo frito, luego los mariscos con concha, posteriormente los sin concha y el pescado. Rociar con el vino blanco y el caldo de pescado. Si puede, tape la olla y coloque a fuego directo hasta que las conchas se abran y esté todo cocido. Sirva en platos de greda.
(Source: nuestro.cl)
2 comments:
can you translate so I can make it for the finale?
100% directly translated from google translate
Paila marina (cooked)
for 4 people
ingredients:
1 kg shelled clams
1/4 kg shell clams are
1/4 kg mussels without shell
1/4 kg mussels with shell
A picoroco per person (opativo)
200g clams languages
1/4 kg shelled clams
3/4 kg eel into pieces
1/4 liter white wine
1/4 lt fish broth
April Fools (optional)
1/8 liter olive oil
1/2 onion, chopped
2 clove of garlic
1/2 jar of canned tomato
oregano, pepper and salt to taste
instructions
Fry onion and garlic. Add the diced tomatoes and their juice, oregano, pepper and salt. Reduce 10 minutes, stirring. Clean thoroughly with water to remove sand seafood. In a large saucepan put first things fried seafood then shelled, shucked and then the fish. Sprinkle with white wine and fish stock. If possible, cover the pan and place over direct heat until the shells open and all is cooked. Serve on plates of clay.
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