Cataplana de marisco

Cataplana de Marisco is a traditional Portuguese seafood dish, cooked in a unique clam-shaped pan called a cataplana. Originating from the Algarve region, this dish combines the freshest seafood with bold Mediterranean flavors.

The cataplana pan ensures that all the ingredients steam together, creating a rich, aromatic broth that highlights the natural sweetness of the seafood.

The dish typically features clams, mussels, shrimp, and sometimes fish or squid, simmered in a base of tomatoes, onions, garlic, and white wine.

It is a communal dish often shared among family and friends, accompanied by crusty bread to soak up the flavorful sauce.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 medium ripe tomatoes, diced (or 1 cup canned diced tomatoes)
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 cup dry white wine
• ½ cup fish or seafood stock
• 1 bay leaf
• 1 lb fresh clams, scrubbed
• 1 lb fresh mussels, scrubbed and debearded
• 1 lb large shrimp, peeled and deveined
• ½ lb squid, cleaned and sliced into rings
• ½ cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a cataplana pan or large heavy-bottomed skillet over medium heat.
2. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the red and green bell peppers and cook for another 3 minutes.
4. Stir in the tomatoes, paprika, smoked paprika, and bay leaf.
5. Cook until the tomatoes break down and form a sauce, about 10 minutes.
6. Pour in the white wine and seafood stock.
7. Season with salt and pepper. Bring the mixture to a simmer.
8. Add the clams and mussels to the pan, covering with the lid.
9. Cook for 5 minutes or until the shells begin to open.
10. Add the shrimp and squid, stirring gently to combine.
11. Cover again and cook for another 5 minutes.
12. Discard any unopened clams or mussels.
13. Sprinkle fresh parsley over the dish and serve immediately with lemon wedges and crusty bread.