Ingredients with Measurements:
- 1 kg of fresh mussels
- 1 kg of fresh clams
- 1 kg of fresh scallops
- 1 kg of fresh salmon fillet
- 1 kg of fresh pork ribs
- 1 kg of fresh chicken thighs
- 1 kg of fresh chorizo sausage
- 1 kg of fresh potatoes
- 1 kg of fresh sweet potatoes
- 1 kg of fresh corn on the cob
- 1 kg of fresh green beans
- 1 kg of fresh cabbage
- 1 kg of fresh onions
- 1 kg of fresh garlic
- 1 kg of fresh tomatoes
- 1 kg of fresh bell peppers
- 1 kg of fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot or cauldron
- Firewood or charcoal
Step-by-step instructions:
1. Start by cleaning and preparing all the seafood, meat, and vegetables.
2. Cut the potatoes and sweet potatoes into thick slices, and the onions, garlic, and tomatoes into quarters.
3. Layer the ingredients in the pot or cauldron, starting with the potatoes and sweet potatoes at the bottom, followed by the corn, green beans, cabbage, onions, garlic, and tomatoes.
4. Add the mussels, clams, scallops, salmon fillet, pork ribs, chicken thighs, and chorizo sausage on top of the vegetables.
5. Season everything with salt and pepper to taste, and sprinkle with fresh cilantro.
6. Cover the pot or cauldron with a lid or banana leaves, and seal it tightly with wet clay or foil.
7. Build a fire with firewood or charcoal, and place the pot or cauldron on top of the fire.
8. Cook the curanto for about 2-3 hours, until all the ingredients are cooked through and tender.
9. Remove the lid or banana leaves, and serve the curanto hot, with some of the cooking liquid as a broth.
Time:
Preparation time: 1 hour
Cooking time: 2-3 hours
Temperature:
Cook over an open fire or charcoal grill.
Serving size:
Serves 10-12 people.
Nutritional information:
Calories: 600
Fat: 25g
Protein: 45g
Carbohydrates: 50g
Fiber: 10g
Sodium: 800mg
Substitutions for ingredients:
You can substitute any of the seafood, meat, or vegetables with your favorite ingredients.
Variations:
You can add other ingredients such as carrots, pumpkin, or beans to the curanto.
Tips and tricks:
- Make sure to seal the pot or cauldron tightly with wet clay or foil to prevent any steam from escaping.
- Use fresh ingredients for the best flavor.
- Serve the curanto with some fresh bread and a glass of Chilean red wine.
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 over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curanto in the pot or cauldron, and let your guests serve themselves.
Garnishes:
Garnish with fresh cilantro and lemon wedges.
Pairings:
Serve with Chilean red wine or beer.
Suggested side dishes:
Fresh bread and a green salad.
Troubleshooting advice:
If the curanto is not cooking evenly, try stirring the ingredients or adjusting the heat.
Food safety advice:
Make sure all the ingredients are fresh and properly cleaned before cooking.
Food history:
Curanto en Olla is a traditional dish from the Chiloé Archipelago in southern Chile, where it is cooked over hot stones in a hole in the ground.
Flavor profiles:
The curanto has a rich and savory flavor, with a mix of seafood, meat, and vegetables.
Serving suggestions:
Serve the curanto as a main course for a festive occasion or family gathering.
Related Categories
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Region: Chilean