Preparation

Slice the onion and garlic in half-moons. Cut the sausages in rounds and the spare ribs in small, equal size pieces.

In the cataplana, seal the ribs in olive oil. Add the chorizos and let brown for 1 minute. Add the vegetables, cover with white wine and water, close the cataplana and cook for approximately 3-4 minutes.

Open the cataplana, add the chopped tomatoes and cook for few minutes. Add the beans and coriander. Close and cook for a further 3-4 minutes.

Serve with a julienned lettuce salad.

Tip: remove the second skin from the broad beans before cooking.