Preparation

Clean and wash the baby squid. Set aside in the refrigerator. Peel the shrimps, leaving two with the head and the others with only the tail. Sprinkle with fleur de sel and set aside.

Sauté the shrimp shells and heads in olive oil with some aromatics (onion, garlic, tomato, white wine, salt and pepper) to obtain a very strong, rich shrimp broth.

Cut the onion in half-moons, slice the garlic omitting the green part and cut the peppers into julienne strips.

In a saucepan, put olive oil, the diced ham, the chorizo cut into rounds, the onion, peppers and garlic. Add a little fleur de sel and fry for a few minutes. Then add the tomato puree and the tomatoes, skinned and diced.

Fold everything together and sauté a little longer.

Add the white wine and a little piripiri and allow to cook.

Separately, cook and then peel the potatoes, peel and sauté the spring onions and set both aside.

In the cataplana, put the base sauce, the shrimp broth, and the clams, red shrimp, razor clams and squid so that they are in contact with the sauce. Close the cataplana and cook over a low heat for approximately 5 minutes.

Just before serving, add the potatoes, the spring onions, the cherry tomatoes briefly fried in the fryer, so that the skin comes off easily, and the chopped coriander. Boil for 1-2 minutes.

Suggestion: to serve, garnish with fresh coriander sprouts and serve hot.