Ingredients with Measurements:
- 2 lbs of fresh clams
- 2 lbs of mussels
- 1 lb of pork belly
- 1 lb of beef short ribs
- 1 lb of chicken thighs
- 1 lb of chorizo sausage
- 1 lb of potatoes
- 1 lb of sweet potatoes
- 1 lb of pumpkin
- 1 lb of corn on the cob
- 1 lb of green beans
- 1 lb of onions
- 1 lb of garlic
- 1 lb of tomatoes
- 1 lb of bell peppers
- 1 lb of cilantro
- 1 lb of oregano
- 1 lb of salt
- 1 lb of pepper
- 1 lb of olive oil
- 2 cups of white wine
- 2 cups of water
Special equipment needed:
- Large pot or olla
- Grill or fire pit
- Banana leaves or foil
Step-by-step instructions:
1. Clean and scrub the clams and mussels. Soak them in cold water with a tablespoon of salt for at least an hour. Drain and set aside.
2. Cut the pork belly, beef short ribs, and chicken thighs into bite-sized pieces. Season with salt and pepper.
3. Cut the potatoes, sweet potatoes, pumpkin, and corn into chunks. Cut the onions, garlic, tomatoes, and bell peppers into quarters.
4. Heat the olive oil in the pot or olla over medium-high heat. Add the chorizo and cook until browned. Remove and set aside.
5. Add the pork belly, beef short ribs, and chicken thighs to the pot. Cook until browned on all sides. Remove and set aside.
6. Add the onions, garlic, tomatoes, and bell peppers to the pot. Cook until softened.
7. Add the potatoes, sweet potatoes, pumpkin, and corn to the pot. Add the white wine and water. Season with salt and pepper. Bring to a boil and then reduce heat to low. Cover and simmer for 30 minutes.
8. Meanwhile, heat the grill or fire pit. Place the banana leaves or foil on the grill. Add the clams and mussels on top of the leaves or foil. Cover with more leaves or foil. Cook for 10-15 minutes or until the clams and mussels have opened.
9. Add the green beans, cilantro, and oregano to the pot. Stir to combine.
10. Add the cooked chorizo, pork belly, beef short ribs, and chicken thighs back to the pot. Stir to combine.
11. Remove the banana leaves or foil from the grill. Add the clams and mussels to the pot. Stir to combine.
12. Serve hot with crusty bread.
Time:
Preparation time: 1 hour
Cooking time: 1 hour and 30 minutes
Temperature:
Medium-high heat for the pot or olla
Grill or fire pit at medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 30g
Carbohydrates: 40g
Protein: 40g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- Beef short ribs can be substituted with beef chuck or stew meat.
- Chicken thighs can be substituted with chicken drumsticks or wings.
- Chorizo sausage can be substituted with any spicy sausage.
- Potatoes, sweet potatoes, and pumpkin can be substituted with any root vegetables.
- Green beans can be substituted with any green vegetables.
Variations:
- Add seafood such as shrimp, squid, or fish.
- Use different herbs such as thyme or rosemary.
- Use different spices such as paprika or cumin.
- Use different types of wine such as red or rosé.
Tips and tricks:
- Soak the clams and mussels in cold water with salt to remove any sand or grit.
- Cut the vegetables into similar sizes for even cooking.
- Use banana leaves or foil to prevent the clams and mussels from falling through the grill grates.
- Use a lid or foil to cover the pot or olla to prevent the steam from escaping.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a slice of crusty bread.
Garnishes:
Sprinkle with chopped cilantro or parsley.
Pairings:
Serve with a Chilean red wine such as Carmenere.
Suggested side dishes:
Serve with a side salad or grilled vegetables.
Troubleshooting advice:
- If the clams or mussels do not open, discard them.
- If the pot or olla is too small, divide the ingredients into two pots or ollas.
Food safety advice:
- Make sure the clams and mussels are fresh and not expired.
- Cook the clams and mussels until they have opened.
- Use a meat thermometer to ensure the meat is cooked to the proper temperature.
Food history:
Curanto en Olla is a traditional Chilean dish that originated in Chiloe Island. It is a seafood and meat stew that is cooked in a large pot or olla over an open fire.
Flavor profiles:
Savory, smoky, spicy, and earthy.
Serving suggestions:
Serve with a side of crusty bread to soak up the broth.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chilean