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Pulmay o curanto en olla

Pulmay (curanto in a pan)

  • Total Time: 45 mins
  • Yield: 6 1x


  • 3 tablespoons of oil
  • 1 medium onion
  • 2 cloves of garlic
  • 1 green onion
  • 1 red bell pepper
  • salt and pepper
  • ½ 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


  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. Then, in a separate pan, place the beef broth with the smoked ribs. When it begins to boil, turn off the heat.
  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. Cook for about 30 minutes over medium low heat.
  5. Serve the pulmay broth ideally on a mug, and then serve on a plate the shellfish, chicken, and the rest of the ingredients.
  • Prep Time: 15 mins
  • Cook Time: 30 mins