The recipe for Chilean meat and seafood “al disco,” or a combination of meat and seafood cooked on a large disc, is a preparation originating from the southern region that has spread throughout the country. Originally cooked on a plow disc, this method allows for high-temperature, continuous, and integrated cooking, perfect for sharing with family and friends.
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How to make Chilean Meat and Seafood?
Meat and seafood “al disco” is a highly versatile preparation where ingredients are gradually added to the disc, depending on their cooking times, to finally bring everything together when serving.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 400
Vitamins: A, B6, B12, D, E
Minerals: Copper, Potassium
Preparation: 45 minutes
Cooking: 60 minutes
Servings: 8 people
Meat and Seafood “al disco” Recipe
Ingredients
- 1 ½ kg clams in their shells
- 1 kg mussels in their shells
- 1 kg pork sirloin, diced
- 1 kg chicken breasts, diced
- 500 g smoked sausage
- 250 ml white wine
- 5 cloves of garlic, finely chopped
- 3 carrots, cut into sticks
- 2 onions, cut into thick chunks
- 2 bell peppers, cut into thick chunks
- Fresh chopped cilantro
- Cooking oil
- Merkén (smoked chili pepper)
- Oregano
- Salt
- Pepper
Preparation
- Prepare the fire with wood or charcoal and firmly place the disc on it. Add plenty of oil from the edges, heat over high heat, and carefully slide diced pork, chicken, and sliced sausages from the edges onto the disc. Stir with a wooden spoon and cook until the meats are sealed.
- Add finely chopped garlic, oregano, salt, and pepper to taste, optionally a pinch of merkén. Stir to integrate everything, remove the meats from the heat, and reserve on a tray.
- Add onions, bell peppers, and chopped carrots to the disc. Cook until they are soft and tender, being careful not to burn them. Incorporate the meats again, stir to integrate flavors, and continue cooking for about 5 minutes.
- Pour white wine from the edges of the disc and add the well-washed seafood. Stir and integrate everything, adjust seasoning if necessary, and continue cooking for about 15 to 20 minutes, checking the cooking point of all ingredients.
- Carefully remove the disc from the heat and immediately serve the meats and seafood on deep plates or clay pots, bathed in the cooking broth. Optionally, serve with pebre (Chilean condiment), chimichurri, homemade bread, and a good glass of Chilean wine.
Tips for making Meat and Seafood “al disco”
- It is generally recommended to use smoked sausages to avoid excess fat since all the ingredients will be cooked together at some point.
- You can replace or complement pork and chicken with a cut of beef, such as rump, sirloin, or tenderloin, which will perfectly match the established cooking times.
- Always use fresh seafood, recently purchased and well-washed to remove any dirt, in the variety and quantity you prefer.
Did you know?
The “disc” is a piece originally used as a drag plow in the field, which was later modified by adding 3 or 4 legs for stability and sometimes even a small edge. However, nowadays, you can find discs that have been manufactured specifically for this purpose, allowing the popularity of this cooking technique to spread among new generations.
