ReceitaCataplana of milk snail with clams and shrimp from the coast

Cataplana of milk snail with clams and shrimp from the coast

Serves 10

1 kg clams; 1,5 kg milk snail; 200 g shrimp.

For the sauce:

100 g onion; 100 g ripe tomato; garlic, bay leaf and pepper; 100 g bacon or chourição; salt and piripiri; olive oil and white wine; parsley, coriander and oregano.

Preparation:

1 – To make the cataplana sauce braise in the following order: olive oil, bacon or chourição, bay leaves, chopped garlic, onion cut into thin half moons, tomatoes cut into half moons, julienne peppers.

2 – Freshen with white wine.

3 – Season with salt, oregano and piripiri.

4 – Place half the sauce in the cataplana.

5 – Add the snail, the clams and the shrimp.

6 – Sprinkle with the remaining sauce and close the cataplana.

7 – Put the cataplana in the fire and cook about 8 minutes.

8 – Open the cataplana and adjust salt and piripiri.

9 – Freshen with chopped parsley and coriander.

*Cataplana – copper pan; seafood or meat dish prepared in a copper pan.