My Portuguese Cataplana Recipe: A Flavorful Seafood Delight

Rich flavours and fresh ingredients are hallmarks of Portuguese cuisine, and the Cataplana is no exception. This traditional Algarve meal, which gets its name from the unusual clam-shaped copper pot it's cooked in, is a delicious blend of seafood, smokey sausage and fragrant herbs. This Cataplana recipe will take your taste buds to the warm coastlines of Portugal and is ideal for a special occasion or a substantial family feast. This recipe is a must-try for seafood lovers, and at Sharp Blades, we believe in bringing the greatest culinary traditions from around the world into your home! Tools Required: Cataplana pot (or, if one is not available, a huge pan with a lid) A sharp chef's knife (such as those made by Sharp Blades) A cutting board Wooden spoon Measurement spoons and cups Last Tip: Before cooking, marinate the shellfish for 15 minutes in a mixture of olive oil, garlic, and white wine to provide another layer of flavour. A Dutch oven with a heavy bottom or a skillet with a lid will perform just as well if you don't have a Cataplana pot. For a true Portuguese taste, try this dish with a crisp white wine, such as Vinho Verde.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Get the ingredients ready:

Step 2

Thoroughly wash and rinse the clams. Prawns should be peeled and deveined. Slice the fish into small pieces. Dice the tomatoes and bell peppers, chop the onion, mince the garlic, and slice the chorizo.

Step 3

Sauté the Base:

Step 4

In the Cataplana pot or pan, heat the olive oil over medium heat. Cook the chorizo slices until they start to get a little crispy. Take out and put aside. Sauté the garlic and onions in the same pot until they become transparent.

Step 5

Add the vegetables and spices:

Step 6

Add the bell peppers, chopped tomatoes, bay leaf, sweet and smoked paprika, and, if using, chilli flakes. Cook until the vegetables are tender, about 5 minutes.

Step 7

Deglaze with Wine:

Step 8

Add the white wine and boil for two to three minutes to decrease it a little. Bring to a slow boil after adding the fish or seafood stock.

Step 9

Layer the Seafood:

Step 10

Put chunks of fish, prawns, and clams in the pot. The seafood should be cooked thoroughly and the clams should open after 10 to 12 minutes of cooking under the lid.

Step 11

To finish and serve:

Step 12

Add the chorizo back to the pot and give it a little swirl. To taste, add salt and black pepper. Add some fresh parsley or cilantro as a garnish. Serve hot over steamed rice or with crusty toast.

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