1. Cut the onions into half-moons, crush the unpeeled garlic, cut the peppers into thin strips with the seeds and dice the bacon.
2. Sauté everything in the cataplana in olive oil with a chilli split lengthwise and a bay leaf. Add all the shellfish, sprinkle with salt and cover with the beer. Add the coriander, close the cataplana and cook over a high heat for 3 to 4 minutes.
Suggestion: serve with toasted bread brushed with olive oil.
Image: Telma Verissmo