Preparation

For the ravioli

Beat the egg together with the flour, adding a little olive oil and water if necessary. Mix the dough well and leave to rest for about 30 minutes.

Cook the crab in salted water for 12-15 minutes and leave to cool. Open the crab into a container, being sure to retain all the juices. Extract the meat from the body, legs and shell and mix with the juices.

Roll out the dough and place the crab meat in the centre. Brush with water to help seal the pastry. Seal the pastry and cut into ravioli shapes.

For the cataplana

In a saucepan, sauté the prawn shells in olive oil, splash with brandy and add half the onion and the leeks, tomatoes and garlic cut into uneven pieces. Cover with water. Season lightly and boil for 30 minutes. Strain the broth into a container.

Put olive oil in the cataplana and sauté the onion cut in half-moons and the peppers cut in julienne strips. Then add the garlic and the chilli. Add the white wine and leave to blend. Add prawn broth until it covers the vegetables. Add the ravioli, sea bass and prawns.

Close the cataplana and cook over a low heat. Adjust the seasoning and flavour with chopped coriander, water mint leaves and samphire.

Suggestion: serve with slices of toasted bread.