Cataplana de Marisco

Ingredients

• 2 tbsp olive oil
• 300g chouriço, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 bay leaf
• 2 cups chopped tomatoes
• 1/2 cup white wine
• 500g clams, scrubbed
• 400g large shrimp, shell-on
• 1/2 tsp paprika
• parsley, chopped
• salt and pepper

Before you cook

• Scrub the clams under cold water and discard any that are open and don't close when tapped.
• Slice the chouriço and onion.

Steps

1. Heat the olive oil in a large pot with a tight-fitting lid.
2. Brown the chouriço for 4 minutes.
3. Add the onion and garlic and cook until softened, about 8 minutes.
4. Stir in the bay leaf and tomatoes.
5. Pour in the white wine.
6. Simmer the sauce for 5 minutes until slightly thickened.
7. Season with the paprika, salt and pepper.
8. Add the clams to the pot.
9. Cover tightly and cook for 5 minutes, shaking the pot once, until the clams open.
10. Discard any clams that haven't opened.
11. Add the shrimp on top.
12. Cover again and cook for 3 minutes until the shrimp turn pink.
13. Scatter with parsley.
14. Bring the pot to the table still covered and lift the lid there to release the aroma.