Ingredients
Scale
- 3 tablespoons of oil
- 1 medium onion
- 2 cloves of garlic
- 1 green onion
- 1 red bell pepper
- salt and pepper
- ½ liter of beef broth
- 1 rack of smoked pork ribs
- 300 grams of chorizo sausage
- 5 hot-dog sausages
- 2 large sausages
- 6 chickens drumsticks
- 1 kg of mussels
- 1 kg of clams
- 1 kg of pink clams (optional)
- 1 kg of large mussels (optional)
- 1 liter of white wine
- 1 dash of sherry (optional)
- 6 potatoes
- 1 cabbage
Instructions
- Make a sofrito (stir-fry base sauce) in a large pot, by mixing oil, onion chopped into squares, chopped green onion, finely chopped garlic, and bell pepper chopped into small chunks. Set aside.
- Then, in a separate pan, place the beef broth with the smoked ribs. When it begins to boil, turn off the heat.
- Place the ribs into the pot having the sofrito base, and then add the beef broth, chicken drumsticks, potatoes, chorizo sausages, hot-dog sausages, large sausages, cover with a couple cabbage leaves, then add the shellfish on top, white wine, and a dash of sherry. Cover all with several layers of cabbage leaves, then with a kitchen towel adding some pressure, and then cover with the pan’s lid.
- Cook for about 30 minutes over medium low heat.
- Serve the pulmay broth ideally on a mug, and then serve on a plate the shellfish, chicken, and the rest of the ingredients.
- Prep Time: 15 mins
- Cook Time: 30 mins