Preparation

Cook the octopus at low temperature for 45 minutes. After this time, leave the pot covered and turn off the heat, leaving the octopus in the liquid until it reaches a temperature of 60°C. Remove and cool immediately.

Bake the sweet potatoes in a medium oven at 160°C for 25 minutes, then cool. Blanch the tomatoes and remove the skin and seeds. Reserve the pulp and wash the peppers, onion, dried garlic and coriander.

Cut the peppers into medium thick julienne strips, and chop the onion, tomatoes and dried garlic. Sauté in olive oil but do not allow to fry completely.

Arrange all the ingredients evenly spaced in the cataplana. Place the clams and a sprig of coriander on top. Close the cataplana and cook for 20 minutes at a low temperature.