Mixed cataplana

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Ingredients (serves 4)

100 g pork leg

150 g monkfish

150 g sea bass

120 g small sardines

100 g prawns (size 40/60 per kilo)

150 g clams

½ chorizo

1 red pepper

1 green pepper

1 large ripe tomato

1 medium onion

6 garlic cloves

2 bay leaves

1 chilli

1 dl olive oil

1 dl white wine

Coriander

Pepper

100% coarse sea salt

Preparation

Cut the pork, sea bass and monkfish into cubes. Cut the peppers into strips including the seeds, and the onion, garlic and chorizo into rounds.

In the cataplana, begin by sealing the pork in olive oil. Add the garlic and chorizo and sauté a little longer.

Add layers of onions and peppers. Add the wine, close the cataplana and cook for 3 minutes.

Add the sardines, prawns, clams, chilli and coriander.

Close and cook over a low heat, turning the cataplana from time to time.