Portugese Cataplana, traditional cooking vessel, often used for shellfish, but also ideal for all kinds of other stews.

General use: sautée garlic and onion in olive oil, add the rest of the ingredients, a bit of liquid (wine, water or broth), bring it to a boil, clamp the tops shut and simmer over medium heat for 10-30 minutes depending on what’s inside.

Cooking in the cataplana makes the flavors richer by not allowing the juices to go to waste by evaporating into the air, but  continuously sinking back into the food and creating a delicious liquid in the bottom.