Algarve seafood cataplana (Cataplana de marisco)

1. Soak the clams in salted cold water for 1 hour and rinse; peel the prawns (you can leave the tails on) and cut the fish into large 4-5 cm pieces.

2. In the cataplana (or a wide pan with a tight-fitting lid), soften the sliced onions, pepper strips and sliced garlic in the olive oil for 8 minutes, then add the thinly sliced chouriço and fry together for 2 minutes.

3. Add the diced tomatoes, bay leaf and chopped chilli, pour in the wine and cook for 10 minutes until the tomatoes start to break down.

4. Layer the fish on top, then the clams and prawns, close the cataplana (or cover the pan tightly) and cook over a medium heat for 10-12 minutes, shaking once or twice.

5. Open it: the clams should be open, the prawns pink and the fish white and flaking easily – discard any clams that stay shut.

6. Scatter with fresh coriander and serve straight from the pan with crusty bread or boiled potatoes.

Tip: A cataplana is a pan made of two hinged copper shells that seals in the flavours like a pressure cooker – open it at the table, because that first cloud of aroma is the best moment of the dish.