Receta de Pulmay

Receta de Pulmay paso a paso

Se trata de una preparación típica del sur de Chile y básicamente es un curanto en olla.

El curanto tradicional es una cocción de mariscos, carnes y verduras preparada en un hoyo en la tierra, donde la cocción se realiza con el calor de piedras calientes.

El pulmay, en cambio, lleva los mismos ingredientes que el curanto, pero esta vez sus ingredientes se cocinan en una olla al fuego, facilitando así su elaboración y conservando de esta forma el caldo de la cocción.

Pulmay – ¡Aprende a prepararlo!

3 de 32 votos
Categoría: platos principalesCocina: chilenaDificultad: difícil


Tiempo de preparación





Aprende paso a paso cómo preparar un exquisito Pulmay o también conocido como curanto en olla.


  • 750 ml de vino blanco seco (1 botella)

  • 4 cabezas de ajo con piel, en mitades

  • 500 g de choritos en sus conchas, limpios

  • 500 g de almejas en sus conchas, limpias

  • 1 pollo, en 8 trozos

  • Sal y pimienta

  • 500 g de chorizo español, en 8 trozos

  • 8 chuletas ahumadas de cerdo

  • 8 papas medianas con piel

  • 500 g de filetes de pescado blanco firme

  • 500 g de camarones sin pelar

  • 2 repollos blancos medianos, en hojas enteras

  • Perejil picado fino


  • En una olla muy grande de puchero verter la mitad del vino y agregar la cabeza de ajo. Encender el fuego y cuando el vino empiece a burbujear añadir el resto de los ingredientes de la forma que se indica a continuación.
  • A un costado y al fondo de la olla colocar los choritos y almejas. Al otro lado colocar los trozos de pollo, con la piel hacia abajo, y sazonar con sal y pimienta.
  • A continuación distribuir en una capa el chorizo y las chuletas de cerdo. Encima distribuir una capa de papas. Finalizar con otra capa de filetes de pescado y los camarones.
  • Verter el resto del vino y tapar todos los ingredientes con varias capas de hojas de repollo. Tapar herméticamente y cocinar a fuego muy bajo 90 minutos a 2 horas.
  • En una fuente grande distribuir el pescado y mariscos, pollo y papas y en bols soperos servir el jugo espolvoreado con perejil picado. Servir caliente.


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