Seafood Cataplana

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

The cataplana is a utensil and technique, especially associated with the Algarve.

In the seafood version, the closed pot concentrates steam, broth, and aroma.

If you don't have a cataplana, you can use a wide pot with a lid, respecting the idea of moist and aromatic cooking.

Ingredients

• 500 g of shrimp
• 400 g of clams or vongole
• 300 g of mussels
• 1 sliced onion
• 2 tomatoes
• 1 bell pepper
• 3 cloves of garlic
• 100 ml of white wine
• 80 ml of olive oil
• Cilantro, salt, and pepper

Preparation Method

1. Make a bed of onion, garlic, tomato, and bell pepper in the olive oil.
2. Add firmer seafood and drizzle with white wine.
3. Cover and cook until the flavors start to meld.
4. Add shrimp and herbs in the final minutes.
5. Cook until the shells open and the shrimp are cooked through.
6. Serve with bread or boiled potatoes.

Tips from Empório Portugal

• Don't overdo the liquid: the seafood releases broth.
• Discard shells that do not open.
• The lid should remain closed for most of the cooking time.

Possible Substitutions in Brazil

• A cast iron or stainless steel pot with a lid can replace the cataplana.
• Brazilian vongole works in place of clams.

Pairing

White from the Algarve or Vinho Verde. Content intended for those over 18 years old. Drink responsibly.