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.
Biocaracol is a company whose key process is based on the storage, packaging and sale of molluscs.