Love Algarve cataplana - Chakall

separator

Ingredients (serves 6)

500 g pork cut into cubes

500 g chicken cut by hand with the bone on

500 g prawns

500 g clams

250 g cockles

500 g mussels with shells

3-4 ripe tomatoes

1 red pepper

80 g butter

200 ml dry white wine

Olive oil

1 large onion

5 garlic cloves

1 bay leaf

3 slices rustic bread

2 lemongrass stalks

1 lemon

Salt

2 chillis

Preparation

Make a marinade with the meat, white wine and garlic. Set aside.

Cut the bread into thin slices and place in the cataplana with olive oil and garlic. Fry the bread lightly, remove and set aside. Add the lemongrass stalks to the olive oil and sauté. The lemongrass can be removed after cooking, but it is essential in the recipe for flavour. Add the garlic and onion until the mixture acquires some colour. Add the peppers and chopped chillies to taste.

Sauté, then add the meat and salt. Put a tablespoon of butter on top but do not stir it in. Lower the heat and add 3 bay leaves. Add the seafood and shellfish. Scatter over a good handful of chopped coriander. Add the remaining white wine and close the cataplana.

Cook for 25-30 minutes. Halfway through, add the diced tomatoes. Close the cataplana again and leave to cook. Before serving, season with a few drops of lemon juice.