Cooking Times

90 min
Prep Time
120 min
Cook Time
210 min
Total Time

Ingredients (16 items)

1.00 kg Fresh mussels
scrubbed and debearded
1.00 kg Fresh clams
scrubbed and purged
500.00 g Chicken thighs
bone-in, skin-on, cut into large pieces
500.00 g Pork shoulder
cut into 2-inch cubes
4.00 large Yukon Gold potatoes
peeled and halved
2.00 ears Sweet corn
husked and cut into 3-inch rounds
15.00 large Nalca leaves
cleaned and trimmed (or banana leaves as substitute)
4.00 links Chilean chorizo
whole, traditional style
1.00 cup White wine
dry
6.00 cloves Garlic
crushed
3.00 Bay leaves
dried
2.00 tbsp Salt
coarse sea salt
1.00 tbsp Black pepper
freshly ground
10.00 large Volcanic rocks
for the ground oven
2.00 large Burlap sacks
clean and wet
1.00 cup Pebre sauce
for serving

Instructions (20 steps)

1
Dig a hole approximately 3 feet deep and 3 feet wide
2
Line the bottom with volcanic rocks
3
Build a strong fire over the rocks and maintain until rocks are very hot
60 minutes
4
Meanwhile, season chicken and pork with salt, pepper, and crushed garlic
5
Clean and prepare all seafood, keeping chilled until needed
6
When rocks are hot, carefully remove unburned wood
7
Line the hot rocks with a layer of nalca leaves
8
Place mussels and clams in a single layer on the leaves
9
Add white wine and bay leaves over the seafood
10
Cover with more nalca leaves
11
Layer chicken, pork, and chorizo on top
12
Add another layer of nalca leaves
13
Add potatoes and corn on top
14
Cover with remaining nalca leaves
15
Place wet burlap sacks over the leaves
16
Cover completely with soil, ensuring no steam escapes
17
Let cook until all ingredients are tender and fully cooked
120 minutes
18
Carefully uncover, removing soil and burlap
19
Remove each layer of food separately
20
Serve hot with pebre sauce on the side