Partridges and Cockles in the Cataplana

Serves 4

  • 2 tender partridges ;
  • 3 cloves of garlic ;
  • 150 grs of butter ;
  • 2 dl of dry Port wine ;
  • 3 dl of dry white wine ;
  • 500 grs of cockles (amêijoas) ;
  • 1 bay leaf ;
  • 1 bunch of parsley ;
  • salt to taste ;
  • piri-piri (1) to taste ;

(1) A sauce made from olive oil and chili.


Take 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 drinking water.
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 contents.
Take the cockles out of the salt water and wash them again.
When the partridges are ready, open the cataplana and add the cockles.
Close it again and let everything boil for about 5 minutes.
Serve in the cataplana itself.

Hint: The cockles should not be overcooked, otherwise their appearance will be affected and they will become stiff.

Algarve Tourist Region

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