International > Chile

Curanto with Seafood and Rice Recipe

Ingredients with Measurements:
- 1 pound of clams
- 1 pound of mussels
- 1 pound of shrimp
- 1 pound of squid
- 1 pound of salmon fillet
- 1 pound of chicken breast
- 1 pound of pork loin
- 1 pound of potatoes
- 1 pound of sweet potatoes
- 1 pound of corn on the cob
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- 1 tablespoon of oregano
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 2 cups of white rice
- 4 cups of water
- 1 tablespoon of olive oil

Special equipment needed:
- Large pot
- Grill or fire pit
- Large banana leaves or aluminum foil

Step-by-step instructions:

1. Clean the clams and mussels by scrubbing them under cold water. Discard any that are open or broken.
2. Peel and devein the shrimp, and clean the squid by removing the head, tentacles, and innards. Cut the squid into rings.
3. Cut the salmon, chicken, and pork into bite-sized pieces.
4. Wash and peel the potatoes and sweet potatoes, and cut them into chunks.
5. Shuck the corn on the cob and cut into thirds.
6. In a small bowl, mix together the paprika, cumin, oregano, salt, and black pepper.
7. In a large pot, layer the banana leaves or aluminum foil on the bottom. Add the onion and garlic on top.
8. Layer the seafood, meat, and vegetables on top of the onion and garlic. Sprinkle the spice mixture over everything.
9. Cover the pot with more banana leaves or aluminum foil, and seal the edges tightly.
10. Place the pot on a grill or fire pit, and cook for about 1 hour, or until everything is cooked through.

11. While the curanto is cooking, prepare the rice. Rinse the rice under cold water until the water runs clear.
12. In a medium pot, heat the olive oil over medium heat. Add the rice and stir for 1-2 minutes.
13. Add the water and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Grill or fire pit temperature: 350-400°F
Serving size:
This recipe serves 8-10 people.

Nutritional information:
Calories: 540
Fat: 9g
Carbohydrates: 71g
Protein: 44g
Sodium: 1260mg
Sugar: 8g
Fiber: 7g

Substitutions for ingredients:
- Any type of seafood or meat can be used in this recipe.
- Any type of potato can be used instead of sweet potatoes.
- Any type of rice can be used.

Variations:
- Add other vegetables such as carrots, green beans, or bell peppers.
- Use different spices such as chili powder or curry powder.
- Add coconut milk to the rice for a creamy texture.

Tips and tricks:
- Make sure to seal the pot tightly to prevent steam from escaping.
- Use fresh seafood and meat for the best flavor.
- Soak the banana leaves in water for 30 minutes before using to make them more pliable.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the curanto in a pot on the stove over low heat until heated through. Reheat the rice in the microwave or on the stove with a little bit of water.

Presentation ideas:
Serve the curanto in the pot or transfer to a large platter. Garnish with chopped cilantro and lime wedges.

Garnishes:
Chopped cilantro and lime wedges.

Pairings:
Serve with a crisp white wine or a cold beer.

Suggested side dishes:
A simple green salad or grilled vegetables.

Troubleshooting advice:
- If the curanto is not cooking evenly, rotate the pot every 15-20 minutes.
- If the rice is too dry, add a little bit of water and stir.

Food safety advice:
- Make sure to cook the seafood and meat to the appropriate temperature.
- Discard any seafood or meat that smells or looks off.
- Wash your hands and all surfaces thoroughly before and after handling raw seafood and meat.

Food history:
Curanto is a traditional dish from the Chiloé Archipelago in Chile. It is typically cooked in a hole in the ground lined with hot stones and covered with leaves. The dish is believed to have been created by the indigenous Mapuche people.

Flavor profiles:
This dish is savory and slightly smoky with a mix of seafood, meat, and vegetables. The rice is fluffy and slightly nutty.

Serving suggestions:
Serve the curanto family-style and let everyone dig in.

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Region: Chilean

Taste: Savory, Tangy, Salty, Spicy, Aromatic