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Ameijoas na Cataplana
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If there is one dish synonymous with the Algarve’s rich ocean harvest, it’s this one. Fresh cockles are sealed in acataplana , a rounded copper cooking vessel resembling a wok. Allowed to cook in their own steam with a combination ofpresunto (cured ham),chouriço (sausage), tomato, lemon, olive oil and garnished with coriander and garlic, the result is a succulent seafood delight. Enjoy with chilled white wine.
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