Pulmay

Ingredients

• 600 g pork ribs, cut into individual ribs
• 4 chicken thighs, bone in
• 3 smoked longaniza sausages
• 1 kg mussels, in the shell
• 1 kg clams, in the shell
• 6 medium potatoes
• 2 onions
• 4 garlic cloves
• 8 large green cabbage leaves
• 300 ml dry white wine
• 1 tbsp sweet paprika
• 2 tsp salt
• Black pepper
• 4 tbsp chopped coriander
• 2 tbsp chopped parsley
• 1 lemon

Before you cook

• Scrub the mussels and pull off their beards, discarding any that stay open when tapped
• Soak the clams in cold salted water for 30 minutes, then rinse them
• Peel the potatoes and leave them whole
• Slice the onions thickly and crush the garlic
• Season the ribs and chicken with the salt, pepper and paprika
• Blanch the cabbage leaves in boiling water for 1 minute so they turn pliable

Steps

1. Line the base and sides of a very large heavy pot with half the cabbage leaves.
2. Spread the sliced onion and the garlic over the leaves.
3. Lay the pork ribs and chicken thighs on the onion in a single layer.
4. Pour in the white wine, which is all the liquid the pot needs.
5. Cover the pot tightly and cook over medium heat for 25 minutes.
6. Lift the lid and set the whole potatoes and the sausages on top of the meat.
7. Cover again and cook for another 20 minutes.
8. Check that the potatoes are almost tender and the chicken pulls easily from the bone.
9. Pile the mussels and clams over everything in a thick layer.
10. Lay the remaining cabbage leaves over the shellfish to trap the steam.
11. Cover the pot and cook on high heat for 10 to 12 minutes, until every shell has opened.
12. Turn off the heat and discard any shellfish still shut tight.
13. Ladle the broth from the bottom of the pot into small cups, one for each person.
14. Serve the meat, potatoes and shellfish on a large platter with the herbs and lemon scattered over, and drink the broth alongside.