Chile / Main
Curanto en olla
Shellfish, meat and potato cakes cooked in layers in one pot without water.
Ingredients
- Mussels1 1/2 kg
- Clams1 kg
- Pork ribs800 g
- Chicken, in pieces800 g
- Smoked sausage400 g
- Potatoes800 g
- Flour, for the cakes200 g
- Onions2
- Dry white wine250 ml
- Cabbage leaves8
- Coriander40 g
- Lard60 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Scrub the shellfish through several changes of water and discard any that are already open.
Boil half the potatoes, mash them and work them with the flour and lard into firm chapalele cakes.
Line the bottom of the pot with two layers of cabbage leaves.
Lay the shellfish in as the first layer, add the wine and cover with more cabbage leaves.
Arrange the ribs, chicken, sausage and onion as the second layer and cover with leaves again.
Put the whole potatoes and the cakes on top, cover with leaves and close the lid tightly.
Cook over medium heat for an hour without opening it. Serve in layers, with the broth from the bottom in separate bowls.
