Shellfish cataplana

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Ingredients (serves 4)

200 g clams

200 g razor clams

200 g cockles

200 g mussels

60 g fatty bacon

2 medium onions

1½ red peppers

4 garlic cloves

 

1 chilli

1 bay leaf

½ dl olive oil

2 dl stout

Coriander

100% coarse sea salt

Preparation

Cut the onions into half-moons, crush the unpeeled garlic, cut the peppers into thin strips with the seeds and dice the bacon.

Sauté everything in the cataplana in olive oil with a chilli split lengthwise and a bay leaf. Add all the shellfish, sprinkle with salt and cover with the beer. Add the coriander, close the cataplana and cook over a high heat for 3 to 4 minutes.

Suggestion: serve with toasted bread brushed with olive oil.