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.