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.