Chileno's love seafood so it's no surprise that one of their regional dishes is packed full of mussels and clams. It's a dish fairly similar to a personal favourite of main, Chilli Mussels - just without the chilli.
6-8 chicken legs or wings
2 x chorizo sausages, chopped
2 x Viennese sausages, chopped
optional, chunks of red meat or smoked ham
handful each of clams, mussels and any other mollusc that tickles your fancy
6 x small, whole potatoes, pre-boiled
4 x garlic cloves, crushed
2 x corn cobs cut into quarters
1 x onion, diced
1/2 litre of white wine
1 x red capsicum, cut into thin strips
1. Saute the onions, garlic, and capsicum in a very large pot with a little oil.
2. Add the sausages, chicken, and meat. Cook until browned.
3.Add the wine, followed by the potatoes and corn, then the shellfish.
4. At this point, Sergio pours water to cover everything. Optionally, you could just use a litre or less and use the steam to cook the shellfish.
5. Cover and simmer until the shellfish opens.
6. Serve in large bowls
About the Chef
Sergio is an avid, modern day explorer who enjoys rock climbing and floating down the river in an inflatable boat. Originally from Santiago, Sergio has been working in Osorno, using his free time to discover the Lake District of Chile.