Ingredients with Measurements:
- 1 pound fresh mussels
- 1 pound fresh clams
- 1 pound fresh shrimp
- 1 pound fresh salmon fillet
- 1 pound fresh pork sausage
- 4 ears of corn, husked and cut into thirds
- 1 pound potatoes, peeled and cut into chunks
- 1 pound sweet potatoes, peeled and cut into chunks
- 1 pound taro root, peeled and cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup white wine
- 1 cup chicken or fish broth
- Banana leaves or aluminum foil
Special equipment needed:
- Large pot or deep baking dish
- Grill or oven
- Food processor or mortar and pestle
Step-by-step instructions:
1. In a large pot or deep baking dish, layer the banana leaves or aluminum foil to cover the bottom and sides.
2. Add the potatoes, sweet potatoes, and taro root to the pot.
3. In a food processor or mortar and pestle, combine the onion, garlic, paprika, oregano, salt, and black pepper. Spread the mixture over the vegetables.
4. Layer the mussels, clams, shrimp, salmon, and sausage on top of the vegetables.
5. Add the corn on top of the seafood and sausage.
6. Pour the white wine and chicken or fish broth over the ingredients.
7. Cover the pot with more banana leaves or aluminum foil.
8. Heat the grill or oven to 350°F.
9. Place the pot on the grill or in the oven and cook for 1 to 1 1/2 hours, or until the seafood is cooked through and the vegetables are tender.
10. Remove the pot from the grill or oven and carefully uncover.
11. Serve the curanto on a large platter, with the seafood, sausage, and vegetables arranged on top.
Time:
Preparation time: 30 minutes
Cooking time: 1 to 1 1/2 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 480
Fat: 16g
Carbohydrates: 40g
Protein: 40g
Substitutions for ingredients:
- Any type of seafood can be used, such as scallops, squid, or octopus.
- Any type of sausage can be used, such as chorizo or andouille.
- Any type of root vegetables can be used, such as yams or cassava.
Variations:
- Add chopped tomatoes, bell peppers, or chili peppers for extra flavor.
- Use coconut milk instead of chicken or fish broth for a creamier texture.
- Add a squeeze of lime juice or chopped cilantro for a fresh finish.
Tips and tricks:
- Make sure to layer the ingredients evenly to ensure even cooking.
- Use fresh seafood and sausage for the best flavor.
- If using aluminum foil instead of banana leaves, make sure to wrap the pot tightly to prevent steam from escaping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curanto on a large platter with fresh herbs and lime wedges for garnish.
Garnishes:
Fresh herbs, lime wedges, chopped cilantro
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, green salad
Troubleshooting advice:
- If the seafood is not cooked through, return the pot to the grill or oven and cook for an additional 10-15 minutes.
- If the vegetables are not tender, return the pot to the grill or oven and cook for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the seafood and sausage to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Curanto is a traditional dish from the Chiloé Archipelago in southern Chile. It is typically cooked in a hole in the ground, with hot stones and banana leaves used to steam the ingredients.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the curanto family-style, with everyone gathered around the platter to enjoy the feast.
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Region: Chilean