Curanto

Instructions

1. Make the dough by mixing the flour, salt and lukewarm water, then knead until you have a supple dough. Let it rest for 30 minutes.
2. Peel the potatoes and cook them for 15 minutes in salted water, then drain.
3. In a large casserole, fry the sliced onion, garlic and chilli in the oil, then add the chicken and pork cut into pieces.
4. Add the chorizo, clams, mussels, bay leaf and water, then cover and simmer for 30 minutes over medium heat.
5. Roll the dough into thin flatbreads and steam them on top of the casserole for 10 minutes.
6. Arrange the meats, shellfish, potatoes and flatbreads in deep bowls, pour over the hot broth and serve with the pebre sauce.