Cataplana de Amêijoas

Clean the Clams by scrubbing shells and soaking them in cold salted water for 20–30 minutes to purge grit; rinse well and set aside.

Warm a large pan or cataplana over medium heat and add 2–3 tablespoons of Olive Oil.

Sauté the finely chopped Onion until soft, then add minced Garlic and cook until fragrant, about 1 minute.

Stir in diced Red Bell Pepper and chopped Tomato, cooking until the tomato breaks down and the vegetables are tender.

Add Sweet Paprika and the Bay Leaf, then season with Sea Salt, freshly ground Black Pepper and a pinch (or more to taste) of Piri-piri.

Pour in about 1/2 cup of White Wine, bring to a simmer and cook for 1–2 minutes to let the alcohol evaporate and flavors concentrate.

Return the prepared Clams to the pan, cover tightly and steam until the shells open, about 5–7 minutes; discard any clams that remain closed.

Remove from heat, stir in chopped Cilantro and a generous squeeze of Lemon juice, and finish with a drizzle of the remaining Olive Oil.

Serve immediately with thick slices of Crusty Bread to soak up the garlicky, wine-kissed broth.