| Prep: 60 mins | Cook: 120 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 742 | 45g | 15g | 25g |
| sugars | fibre | protein | salt |
| 5g | 3g | 61g | 2.3g |
Why I Love Chilean Pulmay
I can’t wait to share my take on a hearty Chilean seafood and meat stew – the Pulmay. This delicious one-pot wonder, has quickly become a favorite in my kitchen and has been the centerpiece of many gatherings in our home. The secret of a good Pulmay is in the method of cooking and the freshness of the ingredients.
A Fussion of Two Worlds
What I love about this recipe is the opportunity it offers to fuse my Gujarati roots with this South American specialty. Most traditional Indian cuisines revolve around an array of aromatic spices. However, in the Pulmay, the flavor comes from a delicate balance of the natural juices from the meat, seafood and fresh produce. It’s a different kind of complexity that’s exciting to my palate.
Inspiration Behind My Pulmay
I first came across Pulmay during a culinary journey to South America. I was inspired by Rick Bayless’s emphasis on favorite local ingredients and his commitment to celebrate the vibrant flavors that different regions have to offer. I applied the same principles when creating my take on Pulmay, ensuring that my choice of ingredients retain their original flavor profiles while complementing one another to create a harmonious dish.
As with any one-pot dish, it can be easily modified to suit individual taste or dietary requirements. For example, you can omit the shellfish for a version that’s more kid-friendly or for those with food allergies. And while traditionally Pulmay is not spicy, adding a bit of jalapeño or Serrano pepper could give it an Indian touch.
Pulmay And Its Companions
Pulmay is a well-rounded meal on its own with its medley of seafood, meat, and veggies. However, I’ve found it pairs really well with a simple green salad dressed lightly with olive oil and lemon juice, or a refreshing cucumber salad with a hint of mint. When entertaining guests, I like to complement it with some crusty garlic bread or homemade focaccia to soak up the flavorful broth.
This recipe can be considered akin to a seafood paella or a low-country boil.
The journey of creating a dish is just as significant as the dish itself and I hope this Pulmay recipe inspires you to explore and appreciate the blend of cultures and cuisines.
What You’ll Need
- 3 pounds mussels
- 3 pounds clams
- 18 large prawns
- 3 pounds bone-in chicken thighs
- 6 pieces of smoked pork sausages
- 3 onions, sliced into four pieces each
- 6 cloves of garlic, smashed
- 3 bell peppers, sliced into large chunks
- 12 small potatoes
- 1.5 cups of white wine
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 1 bunch of cilantro, chopped
Method
Step One
First, clean your mussels and clams well, and remove the beards of the mussels. Rinse the prawns under cold water and pat dry. Season your bone-in chicken thighs with salt and pepper to your liking.
Step Two
Heat your olive oil in a large pot on medium heat. Add in the chicken thighs and smoked pork sausages and cook until they’re browned on all sides. Remove the meats from the pot and set them aside for later use.
Step Three
With the oil and fat left in the pot from cooking the meats, add in the onion slices, smashed garlic, and bell pepper chunks. Saute them until they become soft and aromatic. This usually takes about 5 to 7 minutes.
Step Four
Add the mussels, clams, and prawns to the pot once the vegetables have sautéed. Then reintroduce the browned chicken thighs and smoked sausages into the pot. Add the potatoes now as well and stir them in.
Step Five
Once everything is mixed, pour in the white wine and add in the chopped cilantro. Lower the heat, cover the pot, and let everything simmer together for about 20 to 30 minutes. At the end of this time, the clams and mussels should have opened and the prawns should be pink and fully cooked.
Step Six
Check for seasoning and adjust if necessary with more salt and pepper. Serve the Pulmay warm, ideally in the pot it was cooked in for a hearty and communal dining experience.
