For the cataplana, wash and cook the rice. Cut the cooked potatoes into slices. Wash and dice the bell bell pepper and zucchini.
Peel and coarsely chop the onion. Cut the chorizo into small pieces. Wash the squid rings and shrimps, sprinkle with lemon juice and season with salt, chili and pepper.
Heat the olive oil, fry the onions and garlic, add the chorizo and fry briefly. Add the squid rings and shrimps and fry for a few minutes.
Then briefly fry the diced vegetables. Preheat the oven to 180 degrees. Deglaze everything with the white wine and boil down for 2 minutes.
Add the strained tomatoes, rice and potato and season with salt and pepper. Cover the pan and let everything cook for 10 minutes in the preheated oven.
Before serving, sprinkle the cataplana with chopped parsley.