Can I use frozen seafood?
Yes, you can use frozen seafood, but thaw it completely before adding to the pot to ensure even cooking and prevent excess water from diluting the stew.
LUNCH
Curanto en Olla: Chilean Seafood and Meat Stew
Bring the vibrant flavors of Chiloé to your kitchen with this comforting Curanto en Olla. This rustic, one-pot stew masterfully combines smoked meats, fresh seafood, tender potatoes, and garden vegetables, offering a taste of traditional Chilean hospitality without the need for a pit.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the smoked pork ribs and chicken thighs, searing them for 5-7 minutes until browned on all sides. Remove the meats and set aside.
02
Reduce heat to medium. Add the chopped onion to the pot and cook for 5 minutes until softened. Stir in the minced garlic, smoked paprika, and dried oregano, cooking for 1 minute until fragrant.
03
Return the seared meats to the pot. Pour in 4 cups of chicken broth, then add the quartered potatoes and green beans. Bring to a simmer, then cover and cook for 45 minutes over medium-low heat, or until the potatoes are tender.
04
Add the scrubbed mussels and clams to the pot. Cover and cook for 5-7 minutes, or until the shells open. Discard any mussels or clams that do not open.
05
Stir in the peeled and deveined shrimp. Cook for an additional 3-5 minutes, or until the shrimp turn pink and are cooked through.
06
Season the stew with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Ladle the Curanto en Olla into bowls, ensuring each serving has a mix of seafood, meats, and vegetables.
07
Garnish generously with 1/4 cup fresh chopped parsley before serving hot.
About This Recipe
Bring the vibrant flavors of Chiloé to your kitchen with this comforting Curanto en Olla. This rustic, one-pot stew masterfully combines smoked meats, fresh seafood, tender potatoes, and garden vegetables, offering a taste of traditional Chilean hospitality without the need for a pit.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a strip of smoked bacon or pancetta to render fat before searing the meats. If you prefer a thicker stew, mash a few potato pieces against the side of the pot before adding the seafood.
Easy Substitutions
Feel free to substitute other firm white fish, such as cod or halibut, for the shrimp. Chorizo sausage can be used instead of smoked pork ribs for a different smoky flavor. Any root vegetables like carrots or sweet potatoes can replace green beans.
Storage & Reheating
Store leftover Curanto en Olla in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed, until warmed through. Avoid reheating seafood multiple times to maintain quality.
Serving Suggestions
Serve this hearty stew with crusty bread for dipping into the flavorful broth. A simple green salad with a light vinaigrette would complement the richness of the stew. For an authentic touch, offer a side of pebre (Chilean salsa) for those who enjoy a little extra spice.
Common Mistakes
Overcooking the seafood is a common mistake; add mussels, clams, and shrimp only towards the end of cooking to keep them tender. Not scrubbing mussels and clams properly can lead to gritty stew. Forgetting to discard unopened shells is also important for food safety. Undercooking potatoes can result in a tough texture, so ensure they are tender before adding seafood.
Frequently Asked Questions
What kind of smoked pork ribs should I use?
Look for fully cooked or partially cooked smoked pork ribs. If using raw smoked ribs, increase the initial cooking time to ensure they are tender.
Can I make this stew vegetarian?
While the traditional Curanto is meat and seafood-heavy, you could adapt it by using smoked tofu or tempeh, a variety of mushrooms, and plenty of root vegetables and legumes, along with vegetable broth.
How do I know if the mussels and clams are fresh?
Fresh mussels and clams should be tightly closed. If any are open, tap them gently; they should close. Discard any that remain open or have broken shells.
MORE TO KNOW
The traditional Curanto is cooked in a pit with hot stones, creating a unique smoky flavor. While replicating this at home is challenging, using smoked meats and paprika helps capture that essence. The layering of ingredients in the pot, from meats and vegetables to delicate seafood, ensures everything cooks perfectly without overcooking. This dish is a celebration of communal cooking and the bounty of the sea and land.
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