Cataplana de Marisco

Ingredients

• 1400g raw prawns, shell-on
• 2400g clams, purged
• 3300g mussels, cleaned
• 44 ripe tomatoes, chopped
• 52 red and green bell peppers, sliced
• 66 garlic cloves, sliced
• 71 large onion, sliced
• 8200 ml dry white wine
• 9100 ml olive oil
• 10Fresh coriander, chopped
• 112 bay leaves
• 12150g chouriço, sliced
• 13Sea salt and black pepper

Instructions

1. 1Heat the olive oil in the base of the cataplana over medium heat and sauté the onion, garlic, and chouriço until fragrant.
2. 2Add the bell peppers and tomatoes, season with salt and pepper, and cook until softened.
3. 3Add the bay leaves and pour in the white wine, bringing to a gentle simmer.
4. 4Arrange the clams and mussels over the vegetable base, then lay the prawns on top.
5. 5Close and clamp the cataplana lid and cook for 12–15 minutes until all the shells have opened and the prawns are pink.
6. 6Open the cataplana at the table, scatter with fresh coriander, and serve directly from the pan with crusty bread.