Curanto in pot or pulmay

Find a large, deep pot or two if it won't all fit in one. start by washing all the
shellfish, the pork ribs are divided into ribs and excess fat is removed, the chorizos or longanizas cut them into pieces, the bacon cut into cubes. wash the potatoes very well, because they cook
with skin. cut the paprika into wedges like the onion, wash the cabbage leaves.

Layer the ingredients in the pot as follows:
first put the onion and paprika cut into wedges, on this put a layer of clams, then cover with cabbage leaves, on this put a layer of mussels, cholgas and machas mixed with some pieces of sausage, cover this layer with leaves of cabbage, put a layer of potatoes with the pork ribs and sausage, cover with cabbage leaves, put the chicken on top with the rest of the potatoes and the hot peppers, on top arrange the crabs and prawns, add the wine and cover with a cloth and bring to a boil over high heat. the bacon is put in between each layer. when the potatoes are at their point, this dish is ready. it is convenient to let it rest for a 1/2 hour before serving it. the technique to serve this dish is to do it in layers. have a bed nearby to rest this original chiloé dish. on the island it is prepared in a hole in the ground, in which a layer of reddened stones is placed at the bottom, to generate heat. Nalca or maqui leaves are placed on the stones.