Pulmay (curanto in a pan)

Ingredients

• 3 tablespoons of oil
• 1 medium onion
• 2 cloves of garlic
• 1 green onion
• 1 red bell pepper
• salt and pepper
• 1/2 liter of beef broth
• 1 rack of smoked pork ribs
• 300 grams of chorizo sausage
• 5 hot-dog sausages
• 2 large sausages
• 6 chickens drumsticks
• 1 kg of mussels
• 1 kg of clams
• 1 kg of pink clams (optional)
• 1 kg of large mussels (optional)
• 1 liter of white wine
• 1 dash of sherry (optional)
• 6 potatoes
• 1 cabbage

Instructions

1. 1

   Make a sofrito (stir-fry base sauce) in a large pot, by mixing oil, onion chopped into squares, chopped green onion, finely chopped garlic, and bell pepper chopped into small chunks. Set aside.

2. 2

   Then, in a separate pan, place the beef broth with the smoked ribs. When it begins to boil, turn off the heat.

3. 3

   Place the ribs into the pot having the sofrito base, and then add the beef broth, chicken drumsticks, potatoes, chorizo sausages, hot-dog sausages, large sausages, cover with a couple cabbage leaves, then add the shellfish on top, white wine, and a dash of sherry. Cover all with several layers of cabbage leaves, then with a kitchen towel adding some pressure, and then cover with the pan’s lid.

4. 4

   Cook for about 30 minutes over medium low heat.

5. 5

   Serve the pulmay broth ideally on a mug, and then serve on a plate the shellfish, chicken, and the rest of the ingredients.