Curanto en OllaSeafood, Sausage, and Potato Steam Pot

Name: Curanto en Olla (Seafood, Sausage, and Potato Steam Pot)
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Chile
Ingredients: 900 g Potato (peeled); 200 g Onion (sliced); 10 g Garlic (crushed); 400 g Pork Sausage; 600 g Chicken Drumstick; 600 g Mussel (scrubbed); 600 g Clam (scrubbed); 500 ml Water; 3 g Dried Oregano; 8 g Salt; 2 g Black Pepper; 20 ml Vegetable Oil

Curanto is traditionally prepared in several ways, including the earth-oven method associated with Chiloé. This curanto en olla adaptation layers potatoes, sausage, chicken, mussels, and clams in a tightly covered pot so they steam together.

Prep

25m

Cook

1h 5m

Serves

Estimated

Nutrition

Per serving

868kcal

Calories

82g

Protein

38g

Fat

44g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

0.9kg
Potato (peeled)
200g
Onion (sliced)
10g
Garlic (crushed)
400g
Pork Sausage
600g
Chicken Drumstick
600g
Mussel (scrubbed)
600g
Clam (scrubbed)
500ml
Water
3g
Dried Oregano
8g
Salt
2g
Black Pepper
20ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat the vegetable oil in a large heavy pot over medium heat. Add the onion, garlic, and dried oregano, and cook until fragrant.
02
Add the potato to the bottom of the pot, then arrange the pork sausage and chicken drumstick on top.
03
Pour in the water, cover tightly, and cook over a steady simmer until the chicken drumstick is nearly tender and the potato has started to soften.
04
Add the mussel and clam, cover again, and continue steaming until the chicken reaches 74°C (165°F), the pork sausage is cooked through, and the shellfish open. Discard any mussel or clam that remains closed.
05
Season with the salt and black pepper and serve immediately.

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