Preparation

Clean the stingray and cut into small pieces. Before booking, season with fleur de sel, garlic, olive oil and coriander. To clean the mussels, scrape the shells with a knife and remove the beards. Cut the onion, peppers and ham into julienne strips, the chorizo in rounds and slice the garlic and chillies.

Add olive oil to the cataplana and sauté the ingredients in the following order: ham, chorizo, garlic, chilli, onion, peeled peppers.

Dust with flour and mix well. Add white wine as necessary, let it reduce and add the chopped tomatoes and fish stock.

While it is cooking slowly for 10 minutes, in a separate pan cook the crushed garlic, bay leaf, salt, coriander and peeled potatoes in fish broth. The potatoes should not be fully cooked, for them to finish cooking in the cataplana.

In the cataplana, add the stingray, mussels, chopped coriander and Pernod Ricard. Close the cataplana and cook for 5 minutes. After this time, add the potatoes and adjust the seasoning with fleur de sel and pepper. Lastly, add the Pata Negra ham sliced thinly. Close the cataplana and cook for 10 more minutes.