PORTUGUESE SEAFOOD CATAPLANA
Steps:
- In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
- Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
- Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.
CATAPLANA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wash cockles or clams under cold running water and scrub with a stiff brush. Place in a large bowl, cover with a wet towel, and reserve in the refrigerator.
- Core and seed peppers. Cut into fine julienne, about 2-inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into thin 2-inch lengths and finely julienne.
- Grease both halves of the interior of a cataplana, or large heavy Dutch-oven kettle, with butter. Put the clams in first, then the julienned vegetables, sausage, tomato, fish stock, Port, and pepper. Tightly close the two halves of the cataplana, using the pin and the clips on the outside to get a snug fit. Then place the closed dish over high heat for 10 minutes, or until the shells open. Just before the 10 minutes are up, open the cataplana, add the lemon juice and close it again for a minute or two.
- Remove the cataplana from the stove and open it at the table. Sprinkle with chopped parsley, ladle into soup bowls, and serve immediately.
HAKE & SEAFOOD CATAPLANA
Tuck into this Portuguese-inspired dish with mussels and prawns. It's healthy, low in calories, and provides three of your 5-a-day, along with iron, folate, vitamin C and fibre
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
- Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.
Nutrition Facts : Calories 476 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 47 grams protein, Sodium 1.73 milligram of sodium
SEAFOOD CATAPLANA
Make and share this Seafood Cataplana recipe from Food.com.
Provided by Sageca
Categories Portuguese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients in the bottom of a cataplana or a wide saucepan with a close fitting lid.
- Place over a low/medium heat, cover with the lid and cook for 5-8 minutes until the mussel and clam shells have steam open.
- Stir well and remove and discard any mussels or clams which haven't opened. Serve immediately.
Nutrition Facts : Calories 397, Fat 16.7, SaturatedFat 2.5, Cholesterol 237.9, Sodium 858.6, Carbohydrate 10, Fiber 0.1, Sugar 1, Protein 32.1
SEAFOOD "CATAPLANA" WITH SAFFRON, VERMOUTH, AND SORREL
Categories Soup/Stew Milk/Cream Leafy Green Shellfish Clam Mussel Shrimp Saffron Fortified Wine Summer Simmer Gourmet
Yield Serves 4
Number Of Ingredients 18
Steps:
- Mince garlic and finely chop shallot and onion. Cut bell peppers into julienne strips. Cut tomato into 1/4-inch dice. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp.
- In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened. Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or clam juice and cream and bring to a boil. Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels. Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes. Return seafood to cooking liquid and stir in crayfish and sorrel. Heat cataplana over moderate heat until just heated through.
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- Clean your shrimp under cold running water. Remove the head with a sharp knife, then de-shell the bodies. You'll be using the heads and shells as the flavor base of the stock. (Reserve the bodies for the cataplana!)
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