Preparation

Shell the prawns. Make an aromatic broth with the shells, some of the coriander and a bay leaf. Set aside. Make a sauce with the shrimp heads by sautéing them with olive oil, onion, garlic and chilli. Chop finely, strain and set aside.

To make the corn porridge, use two parts corn flour to one part maize meal, the prawn shell broth and coarsely chopped coriander added at the end after adjusting the seasoning. The secret is to start the process with cold broth and gradually add more as the mixture thickens until it reaches the desired consistency and is cooked.

In the cataplana, sauté the onion, garlic, chilli and bay leaf in olive oil. Add the diced tomato and the pepper cut in strips, including the seeds. Add the prawns and simmer for 1 minute. Add the prawn sauce.

Meanwhile, in a frying pan, make razor clams “à Bulhão Pato”, starting by frying garlic cloves in olive oil. Then add chopped coriander and the razor clams and season with salt. Continue shaking the frying pan until the clams open, then cover them with wine. Add this mixture to that prepared earlier, close the cataplana and cook for a further 2 minutes.

Serve the cataplana accompanied by the corn porridge.