Algarve Clam and Prawn Cataplana with Chouriço

What you need

• 1 kg (2.2 lb) live clams
• 500 g (1 lb) large raw prawns, shell on
• 150 g (5 oz) linguiça or chouriço, sliced
• 4 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, finely chopped
• 1 fresh red chilli, thinly sliced
• 1 green bell pepper, diced
• 1 bay leaf
• 150 ml (2/3 cup) dry white wine, vinho verde if available
• 400 ml (1 2/3 cups) tomato passata
• salt, to taste
• 1 handful fresh coriander or parsley, roughly chopped

Method

Restated from the original video

1. 1

   Leave the clams in a bowl of cold, well-salted water for 1 hour so they spit out their sand, then drain and rinse.

2. 2

   Throw away any clams that are cracked or stay open when tapped.

3. 3

   Heat the olive oil in a cataplana or a wide pot with a tight lid over medium heat.

4. 4

   Add the onion, garlic, chilli and bay leaf and cook, stirring, until the onion softens, 5 min.

5. 5

   Add the linguiça and pepper and cook until the linguiça releases its red fat, 3-4 min.

6. 6

   Pour in the wine and let it bubble for 1 min, then add the passata and bring to a boil.

7. 7

   Simmer the sauce for 5 min, then taste and season with salt, keeping in mind the clams add their own.

8. 8

   Tip in the clams and lay the prawns on top.

9. 9

   Close the lid tightly and cook over medium-high heat until the clams have opened and the prawns are pink and opaque, 6-8 min. Discard any clams that stay shut.

10. 10

    Scatter over the coriander and bring the pot to the table to open there.

Imported from deutschesee.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.