Cataplana de Marisco

Method

Heat the olive oil in a cataplana or large, heavy-bottomed pot over medium heat, then sauté the sliced onion and minced garlic until softened and fragrant, approximately 3-4 minutes. Stir in the tomato puree and paprika, cooking for a further minute, then add the chopped tomatoes, white wine, and bay leaves, allowing the mixture to simmer gently for 5 minutes. Add the squid first and cook for 3 minutes before layering in the clams, mussels, and prawns, scattering the chopped coriander between the layers, then season with sea salt and black pepper. Cover the cataplana (or pot) with its lid and cook over medium-high heat for 8-12 minutes until the clams and mussels have opened completely, shaking the pot occasionally to ensure even cooking; discard any shellfish that remain closed. Serve immediately in the cataplana if possible, presenting it at the table with the broth spooned over the seafood and lemon wedges on the side for squeezing.