Chupe zapallarino (seafood pudding)

Ingredients (6 servings)
 120 cc corn or sunflower  oil

1 garlic clove

2 tablespoon of paprika powder

1 1/2 cups of fresh white breadcrums

soaked in a 1 cup of milk

1 onion chopped

3 cups of seafood (prawns or shrimp, mussels, crab meat etc.)

and save the cook water if you use fresh seafood

(you can use 3 tins of different seafood)

or feeze seafood

1 tablespoon of butter

1 cup of grated parmesan cheese

1 cup of heavy cream

2 yolks

salt and pepper


First prepare the sauce paprika powder in a pan heat oil and add the garlic, when is gold remove the clove . Turn off heat.
Add the paprika powder, stirring with wooden spoon until blended.

Pass through a strainer, you can save this  in a glass jar for a month.

To make the pudding :
In a pan  fry the onion chopped with  two tablespoon of  paprika sauce, add the crumbs  you soaked in milk, add 1 cup of the cooking  seafood or 1 cup water, butter, grated cheese, cream and yolks. stir well.
Add salt and pepper to taste.
Cook over medium heat until it forms a smooth sauce, add the seafood liquid if you need or add a little water but should be thick.
Pour the mixture into clay bowls or ceramic and sprinkle each with grated cheese cook on medium heat (190° c ) cook in oven for about 30 minutes or until golden brown, serve still warm but without burnt especially in the case of clay retain heat.
To serve sprinkle with chopped cilantro.