and Cockles in the Cataplana
tender partridges ;
cloves of garlic ;
grs of butter ;
dl of dry Port wine ;
dl of dry white wine ;
grs of cockles (amêijoas) ;
bay leaf ;
bunch of parsley ;
to taste ;
(1) to taste ;
A sauce made from olive oil and chili.
the feathers off the partridges. Carefully remove
the guts and blood, washing them in cold water.
Peel the garlic and crush it.
Place the cataplana on the flame. Put the butter,
crushed garlic and bay leaf in it.
Wash the cockles in cold water. Place them in
a pan and cover it with sea water or salted
Cut the partridges in half and brown them on
both sides in the cataplana. Season with salt
and piri-piri. Add the wines and a little water.
Close the cataplana hermetically and cook the
Take the cockles out of the salt water and wash
When the partridges are ready, open the cataplana
and add the cockles.
Close it again and let everything boil for about
Serve in the cataplana itself.
The cockles should not be overcooked, otherwise
their appearance will be affected and they will
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