1 Clean the shellfish well. Beat the abalone and cut them in half. Season the chicken and fish with salt, pepper, and garlic. Cook potatoes for 20 minutes and reserve.
2 Pour the oil into a large pot and add the ingredients in layers.
3 Add the white wine, cover the pot tightly and place over high heat. When the contents come to a boil, lower the heat to medium and cook for 1½ hour.
4 Serve accompanied by traditional wheat and potato breads.
Advice of Wine to combine
Suggest from Sommelier
For this dish, with its great concentration of very well-defined flavors that include shellfish, pork, and sausages, I have chosen 2 wines: a reserve Chardonnay with vanilla and a Cabernet Sauvignon-Merlot red blend, with sufficient roundness and softness for the seafood, while maintaining the intensity necessary to accompany the pork.