Pulmay (Curanto en Olla) Recipe
Pulmay, also known as Curanto en Olla, is a traditional dish from the Chiloé Archipelago in southern Chile. This hearty stew brings together a variety of meats, sausages, and seafood, cooked with vegetables and seasoned with a touch of wine. The unique combination of ingredients creates a rich and flavorful meal that is perfect for sharing with family and friends.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Oil | 3 tablespoons |
| Medium Onion (chopped) | 1 |
| Garlic Cloves (minced) | 2 |
| Scallions (chopped) | 1 |
| Red Bell Pepper (chopped) | 1 |
| Salt and Pepper | To taste |
| Beef Broth | ½ liter |
| Smoked Pork Ribs | 1 rack |
| Chorizo Sausage | 300 g |
| Frankfurters (Vienna Sausages) | 5 |
| Longaniza Sausages | 2 |
| Chicken Drumsticks | 6 |
| Mussels (Choritos) | 1 kg |
| Clams | 1 kg |
| Razor Clams (Machas) | 1 kg |
| Cholgas (Large Mussels) (Optional) | 1 kg |
| White Wine | 1 liter |
| Sherry (Optional) | A pinch |
| Potatoes | 6 medium |
| Cabbage Leaves | 1 head of cabbage |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Protein | 40-45 g |
| Fats | 20-25 g |
| Carbohydrates | 35-40 g |
| Fiber | 8-10 g |
| Sodium | Varies based on broth and sausages |
Instructions:
| Step | Instructions |
|---|---|
| 1 | Prepare the Sofrito: In a large pot, heat the oil over medium heat. Add the chopped onion, scallions, garlic, and red bell pepper. Cook until the vegetables are softened and slightly golden. Set aside once cooked. |
| 2 | Prepare the Broth and Pork Ribs: In a separate pot, bring the beef broth to a boil. Add the smoked pork ribs and simmer until the broth begins to boil again. Remove the ribs and set aside. |
| 3 | Layer the Ingredients: Add the smoked ribs to the pot with the sofrito. Then, add the chicken drumsticks, chorizo, frankfurters, and longaniza. Layer the ingredients with the potato slices and cover with cabbage leaves. Add the seafood on top (mussels, clams, razor clams, and cholgas if using). Pour in the white wine and a pinch of sherry (optional). Cover everything with additional cabbage leaves. |
| 4 | Cook: Cover the pot with a clean kitchen towel, press it down, and close the lid tightly. Cook over medium-low heat for approximately 30 minutes, allowing all the ingredients to steam and combine their flavors. |
| 5 | Serve: Serve the flavorful broth in bowls and the meats, sausages, and seafood in a large serving dish. Enjoy this traditional Chilean dish with friends and family. |
Tips:
- Make it your own: Pulmay can vary depending on availability of ingredients. Feel free to adjust the types of seafood and meats based on what you have on hand.
- Broth: You can prepare a homemade beef broth with bones for a more intense flavor or use store-bought broth for convenience.
- Wine: White wine adds a bright acidity to the dish, but if you prefer a non-alcoholic version, you can substitute the wine with additional broth.
This version of Pulmay, cooked in a pot, allows you to experience the flavors of Chiloé in a manageable and delicious way. Perfect for celebrations or a cozy family meal!
