Curanto en olla

Ingredients

Quantities for 6 servings.

• 1.5 kg Mussels
• 1 kg Clams
• 800 g Pork ribs
• 800 g Chicken, in pieces
• 400 g Smoked sausage
• 800 g Potatoes
• 200 g Flour, for the cakes
• 2 piece Onions
• 250 ml Dry white wine
• 8 piece Cabbage leaves
• 40 g Coriander
• 60 g Lard
• to taste Salt and pepper

Method

1. Scrub the shellfish through several changes of water and discard any that are already open.
2. Boil half the potatoes, mash them and work them with the flour and lard into firm chapalele cakes.
3. Line the bottom of the pot with two layers of cabbage leaves.
4. Lay the shellfish in as the first layer, add the wine and cover with more cabbage leaves.
5. Arrange the ribs, chicken, sausage and onion as the second layer and cover with leaves again.
6. Put the whole potatoes and the cakes on top, cover with leaves and close the lid tightly.
7. Cook over medium heat for an hour without opening it. Serve in layers, with the broth from the bottom in separate bowls.