Best 3 Cataplana Recipes
Cataplana, a traditional Portuguese dish, is a delicious and versatile seafood stew that can be enjoyed by people of all ages. This classic dish gets its name from the special cooking vessel in which it is prepared, a copper or aluminum pot with a tight-fitting lid. Cataplana is typically made with a variety of seafood, such as clams, mussels, shrimp, and fish, along with tomatoes, onions, garlic, herbs, and spices. The combination of flavors and textures in cataplana creates a truly unique and unforgettable dish.
Here are our top 3 tried and tested recipes!
PORK AND CLAMS (AMEIJOAS NA CATAPLANA)
Have been looking for this recipe since we were in Portugal almost 2 years ago. Finaly found it in a book I have had for years. Right under my nose. It was our favourite while in Portugal. A wonderful taste!! (The wine and food of Europe - Marc & Kim Millon)
Provided by Derf2440
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash clams thoroughly under running water, and discard any that do not close when tapped, which means they are dead.
- Soak overnight in salt water, to expel sand.
- Heat olive oil in a (cataplanda) cast iron dutch oven.
- Fry onions and garlic until soft and golden.
- Add pork and brown on all sides.
- Add clams and dry white wine.
- Increase heat, and cook briskly, shaking pan until wine has reduced.
- Add tomatoes, coriander or parsley, cayenne pepper,salt, and black pepper.
- Cover tightly and simmer for 30-40 minutes or until pork is tender.
- Traditionaly the"Cataplana" (cast iron dutch oven) is brought to the table for serving.
CATAPLANA
Provided by Jonathan Reynolds
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sauté onion in 1 tablespoon of the olive oil until tender.
- In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add the onions, ham and oregano; cover and cook until the mixture is fragrant, about 3 minutes. Stir in the stock, ketchup, cream and Tabasco and bring to a boil. Immediately add the shrimp, squid and lobster. Return just to a boil, then simmer 2 minutes, or until the shrimp are pink. Season with salt to taste. Serve immediately with the rice.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 21 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 1553 milligrams, Sugar 6 grams, TransFat 0 grams
CATAPLANA EXÓTICA DE PEIXE
Steps:
- Pique a cebola, os dentes de alho, o gengibre e metade dos coentros. Corte a malagueta em juliana fina, o tomate em pequenos pedaços e o pimento em tirinhas. Corte o peixe em pedaços grandes e as lulas em rodelas. Coloque no fundo da cataplana o azeite e aloure a mistura de cebola, alho, coentros e gengibre picado. Acrescente a malagueta e deixe refogar um pouco. Junte depois o peixe, as lulas, o tomate e o pimento. Tempere de sal e feche a cataplana deixando cozinhar cerca de 10 minutos. Ao fim desse tempo abra cuidadosamente a cataplana (cuidado com o vapor) e acrescente as ameijoas e o coco em barra partido em pedaços (não é necessário acrescentar água pois a que entretanto se formou é suficiente para dissolver o coco em barra - no caso de não encontrar coco em barra acrescente leite de coco). Feche novamente a cataplana e deixe cozinhar mais 5 minutos. Antes de servir a cataplana polvilhe com os restantes coentros frescos picados e regue com o sumo de lima. Sirva com arroz basmati.
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the taste of your cataplana. Make sure to use fresh, flavorful seafood, vegetables, and herbs.
- Choose the right type of cataplana: There are two main types of cataplanas: copper and stainless steel. Copper cataplanas are more traditional and are said to conduct heat more evenly, but they require more care and maintenance. Stainless steel cataplanas are more durable and easier to clean, but they may not distribute heat as evenly.
- Don't overcrowd the cataplana: When assembling your cataplana, be sure not to overcrowd it. This will prevent the food from cooking evenly and will make it difficult to close the cataplana.
- Cook over medium heat: Cataplanas are designed to cook food slowly and evenly. Cook your cataplana over medium heat, and avoid boiling the liquid.
- Let the cataplana rest before serving: Once the cataplana is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld and will make the food easier to serve.
Conclusion:
The cataplana is a versatile and flavorful dish that is perfect for any occasion. With its combination of seafood, vegetables, and herbs, the cataplana is a delicious and healthy meal that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, the cataplana is a dish that is easy to make and is sure to impress your friends and family. So next time you are looking for a new and exciting dish to try, give the cataplana a try. You won't be disappointed!
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