Seafood cataplana
The Algarve’s stew, cooked in a shell-shaped copper pot that closes like a clam: seafood, chorizo, tomato and pepper steamed in their own juices.
Ingredients
- 500 g clams
- 500 g mussels
- 300 g prawns
- 100 g chorizo
- 2 onions
- 1 red and 1 green pepper
- 3 tomatoes
- 3 garlic cloves
- 150 ml white wine
- Fresh coriander, oil and paprika
How to make it at home
- Leave the clams in salted water for 1 hour so they release their sand.
- In the cataplana (or a pot with a tight lid), soften the onion, garlic and peppers in strips in oil.
- Add the sliced chorizo, diced tomato, paprika and wine.
- Put the clams, mussels and prawns on top, close and cook over a medium-high heat for about 10 minutes, until they open.
- Open it at the table and finish with fresh coriander.
The trick: Mop it up with bread: the broth is the best part.