- 1 kilo clams (cockles or mussels can be used as a substitute)
- 30g. butter
- 1 tblspn olive oil
- 3 onions, sliced
- ½ tspn paprika
- 1 tblspn piri-piri
- 2 peeled chopped tomatoes
- 80g. chopped presunto or ham
- 80g. chouriço or garlic sausage
- A clove garlic crushed
- Handful parsley, crushed
Wash the shellfish thoroughly and discard any which are even slightly open and will not shut when tapped as these are dead.
Then scrub well to remove any dirt.
Heat the butter and oil in the cataplana (or heavy casserole) over a moderate heat,
Then add onions, tomatoes and seasoning and cook until onions are soft.
Add the shellfish, meat, garlic and parsley and cover the casserole
Cook for about 20 minutes over a moderate heat
Open the cataplana at the dinner table and serve straight onto dishes or plates.(Serves four)
There are of course variations on this recipe, like adding white wine
Experiment to find the taste that suits you best.