Feijoada de Marisco

Ingredients

• 400 gcooked white beans — drained
• 500 gclams — purged
• 400 gshrimp — peeled
• 300 gpicked crab meat
• 1onion — finely chopped
• 5 clovesgarlic — minced
• 4ripe tomatoes — grated
• 1green pepper — diced
• 150 mldry white wine
• 1piri-piri chili
• 5 tbspfresh coriander — chopped
• 6 tbspolive oil
• to tastefine sea salt

Method

1. Begin by cleaning the seafood. Rinse the 500 g of clams under cold running water, scrubbing the shells to remove any grit. Peel and devein the 400 g of shrimp, then pat them dry with a paper towel. Ensure the 300 g of picked crab meat is free of any shell fragments. Set all the seafood aside.
2. In a large, heavy-bottomed pot, heat 6 tbsp of olive oil over medium heat. Add 1 finely chopped onion and cook until it becomes translucent. Stir in 5 cloves of minced garlic, 1 diced green pepper, and 4 ripe tomatoes that have been peeled and chopped. Allow this mixture to cook slowly, stirring occasionally, until the vegetables soften and the aroma turns sweet and inviting.
3. Add the 150 ml of dry white wine to the pot, stirring to deglaze the bottom. Let it simmer for a few minutes until the alcohol evaporates, leaving a fragrant base. Add the 1 piri-piri chili, finely chopped, for a hint of heat. Season with fine sea salt to taste, keeping in mind that the seafood will add its own natural salinity.
4. Gently add the 400 g of cooked white beans to the pot, stirring to coat them in the aromatic base. Allow them to warm through, absorbing the flavors of the refogado. The beans should be tender but not mushy, maintaining their shape.
5. Increase the heat to medium-high and add the clams to the pot. Cover with a lid and let them steam for a few minutes until they open, indicating they are cooked. Discard any clams that do not open.
6. Add the shrimp to the pot, spreading them evenly over the surface. Cook for a few minutes, shaking the pot occasionally rather than stirring, until the shrimp turn pink and opaque. This gentle motion helps keep the shrimp whole and tender.
7. Finally, add the picked crab meat, gently folding it into the mixture. Allow it to heat through, ensuring it remains delicate and intact. Taste the dish and adjust the salt if necessary.
8. Finish by stirring in 5 tbsp of freshly chopped coriander, which will add a burst of freshness. Drizzle a thread of raw olive oil over the top for richness. Serve immediately, enjoying the glossy sauce and the harmonious blend of flavors typical of a coastal Portuguese feast.