Learn how to make a divine catapult like the ones you only eat in the Algarve. The chef teaches – food

We went to visit the Wyndham Grand Algarve, in Quinta do Lago, in Almancil, and during our stay, we learned how to make an Algarve-style cataplana. Under the guidance of this five-star hotel's sous-chef, Diogo Estorninho, we prepared our own lunch – and how good it turned out.

“It is a typical Algarve dish. This dish contains potatoes, as in Cataplana São Bras, but the traditional dish does not.”Only in São Bras de Alportel is the tuber usually included in the recipe, he explained to us.

Whether you use a copper or stainless steel cataplana (if you have an induction cooker), Diogo Estorninho ensures that the end result will always be delicious, as long as you follow this recipe, designed for four people. Find out what items you need and how to make them.

ingredients:

• 200 grams of oysters
• 1 whole onion
• 1 small red pepper;
• 1 small green pepper;
• 4 cloves of garlic
• 300 grams of fish (we used croaker);
• 2 medium potatoes
• 300 grams of shrimp
• 1 bunch of coriander
• Qab salt;
• Seafood, fish or water broth.

How to prepare:

• Cut peppers and onions Juliana style;
• Cut the fish into cubes and seal it;
• Shrimp chop.
• Layer the ingredients: first the clams, then the onions, peppers, potatoes, stock, and a little water to cover them completely;
• Leave it on the fire for 15 to 20 minutes and watch;
• In the last ten minutes, add the fish and shrimp.
• Finally, add chopped fresh coriander.

As a starter to this delicious meal, the chef suggests pairing it, for example, with a plate of sausage and cheese with marinated olives, an Algarve-style carrot salad or a fresh cheesecake with sun-dried tomatoes, almonds and olive oil. , pepper and salt.