Curanto - which roughly means hot stones - is a traditional Chilean method of cooking seafood and meat. Like a primeval clambake, seafood, sausages, chicken, pork and vegetables are layered in a pit filled with hot stones. Each layer is covered with rhubarb-like nalca leaves to seal in the steam. The flavours of the seafood and meat tangle together along with a subtle woodsy flavour. A home version called pulmay features the same ingredients but is cooked in a pot. It's the perfect entertaining meal for a crowd; I have adapted it to the barbecue, incorporating a little from both methods.
Serve with hot sauce and pebre, along with a lettuce, tomato and cucumber salad with a peppery vinaigrette. Traditionally you would serve it with mmilcao, a potato pancake. This can also be cooked on the stove. After cooking, drain the juice and serve separately like a soup.
Servings: 8
Ready Time: one hour
Ingredients
2 tablespoons olive oil
1 ½ pounds (750 grams) boneless skinless chicken thighs
1 ½ pounds (750 grams) mini Yukon Gold potatoes
1 red pepper, sliced
1 medium Spanish onion, sliced (about 3 cups)
1 banana pepper or several small jalapenos, thickly sliced
2 tablespoons garlic, chopped
1 large Savoy cabbage, leaves torn off
4 Spanish chorizo sausages, cut in thirds (about 14 ounces/400 grams)
2 pounds (1 kilogram) smoked pork spare ribs or pork chops
3 pounds (1.5 kilograms) clams
2 pounds (1 kilogram) mussels
1 cup white wine
Method
Heat oil in a large grill-proof wide pot over high heat on the barbecue. Add chicken and cook for 2 minutes or until lightly brown. Add potatoes, red peppers, onions, banana peppers and half of garlic, season with salt and pepper and cook for 4 minutes or until softened. Cover tightly with cabbage leaves. Add sausage and spare ribs and cover with more cabbage leaves. Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves. Cover pot tightly with a lid.
Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.
Remove pot from barbecue and separate clams, mussels, sausage, chicken and pork on a platter. Serve cabbage as well. Everyone helps themselves.
Lucy Waverman