You’ll Need
For the Cataplana Pots
700g live clams, scrubbed
450g raw shell-on king prawns, deveined
100g cooking chorizo, thinly sliced
1 red pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, finely sliced
250g cherry tomatoes, halved
100ml dry white wine
100ml passata
1 tsp sweet paprika
1 tbsp olive oil
1 bay leaf, torn
To Finish
2 tbsp chopped parsley
Lemon wedges
Optional but dangerous
Crusty bread
Piri-piri sauce
Cold Portuguese lager
Method
Discard any cracked clams or open clams that do not close when tapped.
Divide the chorizo, pepper, onion, garlic and tomatoes between four deep heatproof pots.
Add the wine, passata, paprika, olive oil and bay leaf.
Air fry uncovered at 190°C for 8 minutes, stirring once.
Add the clams and prawns and cover each pot tightly with foil.
Air fry at 195°C for 7-9 minutes, shaking carefully once.
Check the prawns are opaque and the clams have opened.
Discard any clams that remain closed and remove the bay leaf.
Finish with parsley and lemon and serve with bread.