Cataplana de Marisco

Ingredients

• 500 g Clams
• 300 g Prawns
• 120 g Chourico
• 1 pcs Onion
• 4 pcs Garlic
• 2 pcs Bay Leaves
• 2 pcs Tomatoes
• 15 g Coriander
• 150 ml White Wine
• 4 tbsp Olive Oil
• 1 tsp Sweet Paprika
• 1 pcs Lemon
• 0.5 tsp Black Pepper
• 1.25 tsp Salt

Method

1. Rinse {clams} well in cold water and discard any that stay open when tapped. Pat {prawns} dry so they steam sweet and not watery, then season both lightly with {salt} and {black_pepper}.
2. Thinly slice {onion}, slice {garlic}, dice {tomatoes}, slice {chourico}, and chop the stems and leaves of {coriander}, keeping a little aside for the finish.
3. Heat {olive_oil} in a cataplana or deep lidded pot over medium heat. Add {onion} with a pinch of {salt} and sweat until soft and translucent. Stir in {garlic}, {bay_leaves}, and {sweet_paprika}; cook until fragrant, then add {tomatoes} and cook until jammy and glossy. Let the base sweeten without browning so the shellfish liquor stays clean and balanced.
4. Add {chourico} to the hot base and cook until the edges glisten with paprika oil. Pour in {white_wine} and boil over medium-high heat until the raw aroma cooks off and the liquid reduces slightly. Nestle in {clams} and {prawns}, scatter in most of the {coriander}, clamp or cover tightly, and steam until the {clams} open and the {prawns} turn just opaque. Shake the pan once halfway and discard any {clams} that stay shut.
5. Open the cataplana carefully, grind over a little more {black_pepper}, squeeze in {lemon}, and drizzle with a little {olive_oil}. Scatter over the reserved {coriander}, taste the broth, and adjust with a final pinch of {salt} if needed. Serve immediately while the shellfish is steaming hot.