Curanto (Pulmay)

  • Total Time - 120 minutes
  • Prep Time - 30 minutes
  • Cooking Time - 90 minutes
  • Servings: 6
  • Country: Chile
A rich pot with layers of mussels, shrimp, sausages, chicken, and potatoes, prepared as Pulmay.

Pulmay is a scaled-down and simplified version of the ritualistic Curanto, which is cooked in a large pot instead of an earth pit. It is a traditional dish where everything is cooked together, and this is what gives the dish its deep and complex flavor. The key to success is the layering of the ingredients, which perfectly complement each other, and the use of cabbage leaves, which act as a natural lid and also add aroma to the dish.

Ingredients

Ingredients for Pulmay

  • 1 kg fresh mussels (clams, cockles, etc.)
  • 500 g smoked pork ribs (or other smoked meat)
  • 2 pcs longaniza (Chilean smoked sausage) or another spicy smoked sausage
  • 2 pcs chicken thighs
  • 4 pcs potatoes, peeled and halved
  • 1 pc onion, quartered
  • 1 as needed large white cabbage leaves
  • 1 cup white wine
  • 1 as needed milcao or chapalele (traditional potato dumplings, optional)
  • 1 to taste salt and black pepper

Instructions

Step 1: Preparing the Ingredients

Wash all the seafood thoroughly and check for any that are open or damaged. If they are open, discard them. Cut the ribs, sausages, and chicken into suitable pieces. Lay a thick layer of cabbage leaves on the bottom of a large pot.

Step 2: Layering

Start with a layer of potatoes and smoked meat. Place the chicken thighs and sausages on top. Then add the onion and any traditional potato dumplings (milcao, chapalele). Spread the mussels on top. Sprinkle with salt and pepper.

Step 3: Cooking

Pour the wine over the layered ingredients. Cover the entire contents of the pot with another layer of cabbage leaves and place the lid on tightly. Cook over medium heat for about 90 minutes, or until all the mussels have opened and the meat is tender. The dish is cooked by the steam created by the wine and the liquid from the mussels.

Step 4: Serving

Serve the finished dish directly from the pot, with extra broth. When serving, make sure everyone gets a little bit of everything on their plate. Discard any mussels that have not opened.