Piure

Ingredients

Piure

• 6to 8 piure, Pyura chilensis, in the colony

Raw preparation

• juice of 3 lemons
• 1onion, very finely diced
• 1 bunchcoriander, chopped
• 1green chilli, chopped
• salt
• olive oil

Cooked version

• 300 grice
• 1onion
• 2tomatoes
• 1 tsppaprika
• white wine

To serve

• bread
• a cold white wine or a beer

Directions

1. Cut into the tough leathery tunic with a strong short knife and prise it open. The outer casing is rock-hard and encrusted, and it takes real force.
2. Cut away from yourself and use a knife you do not mind blunting.
3. Scoop the flesh out and rinse it in cold seawater or lightly salted water.
4. Cut away the darker gut sections and anything gritty. Cleaning it properly matters, because the gut is where sand and the strongest iodine flavour sit.
5. Chop the cleaned flesh finely. Use a great deal of lemon.
6. Soak the diced onion in cold water for 10 minutes first, which takes the harshness out while keeping the crunch.
7. Let it stand 10 minutes and serve it cold with bread. Cook it for a few minutes only.

Technique

• It is sold both in the shell and as loose cleaned flesh at Chilean markets.
• It is regarded locally as an aphrodisiac, which is folklore rather than fact.
• The flavour is strong enough that most recipes lean heavily on lemon and onion.

Substitutions

• There is no real substitute; sea urchin is the nearest in intensity.
• Cleaned frozen piure, which is sold in Chile.

Variations

• Arroz con piure, folded through rice.
• In mariscal, the cold mixed shellfish dish.
• Empanadas de piure, which are a coastal speciality.

History

Pyura chilensis is prised off coastal rocks and eaten raw or in stews and rice dishes along the Chilean shore.

Frequently asked questions

What is Piure?

Piure is a main from Chile: blood-red sea squirt flesh, strongly iodised, chopped raw with lemon. Pyura chilensis is prised off coastal rocks and eaten raw or in stews and rice dishes along the Chilean shore.

How long does Piure take to make?

Piure takes 30 min of preparation and no cooking, or 20 min of cooking. The recipe makes 4 servings. It is rated medium to make.

What can I substitute in Piure?

Yes, within limits. There is no real substitute; sea urchin is the nearest in intensity. Cleaned frozen piure, which is sold in Chile.

What is the most important thing to get right in Piure?

Cut away from yourself and use a knife you do not mind blunting.