Classic Cataplana
Jean Kerr is the author of four cookbooks and a contributing editor at The Cook's Cook.
This recipe is featured in Cataplana: The Portuguese Seafood Stew
If you don’t have a cataplana (the cooking vessel, that is) for this classic cataplana recipe, a Dutch oven with a well-fitting lid will work well. The traditional pot is a conversation piece to be sure, but your food won’t suffer from using a more common pot. A classic cataplana recipe includes just linguica, clams and shrimp, but you can add anything in the bivalve/shellfish pantheon, calamari or mussels, as well as chunks of boneless pork.
Like so many soups and stews, this cries out for some good crusty bread. The Portuguese have a variety of wonderful breads and rolls, but any fresh loaf will do. Serve with chilled vino verde and a simple green salad.
- Servings A standard sized cataplana makes the ideal amount for a group of 4-6 people.
Ingredients
- 12 littleneck clams, sorted and scrubbed*
- 454 grams (1 pound) fresh mussels
- 2 tablespoons extra-virgin olive oil, plus additonal for drizzling
- 227 grams (8 ounces) linguica (hot or mild), sliced or roughly chopped
- 4 cloves garlic, sliced thinly
- 1 yellow onion, halved and thinly sliced
- 2 Cubanelle or other sweet green peppers, thinly sliced
- 1 1/2 cups canned fire-roasted tomatoes
- 118 ml (1/2 cup) seafood or clam broth
- 60 ml (1/4 cup) dry white wine
- 1/2 teaspoon smoked paprika
- 12 shell-on extra-large raw shrimp, peeled except for the tails
- 1 pound fresh kale, large stems removed, cut crosswise into large ribbons
- Meat from 1 large cooked lobster, in bite-sized pieces (optional)
* Be sure to use small hard shell clams as opposed to soft shell or steamer clams.
Preparation
- In a colander, rinse the clams and mussels under cold running water. Discard any that have already opened or have broken shells.
2. In a cataplana or Dutch oven, heat 2 tablespoons olive oil in pot until shimmering. Sauté linguica until it begins to render a bit of its fat. Add garlic, onions and peppers and saute until soft. Add the tomatoes, broth, and wine. Stir in smoked paprika and bring to a simmer.
3. Add the clams and simmer for 2-3 minutes. Add the shrimp and mussels and cover. Simmer for 5-7 minutes or until the clams and mussels have opened fully. Discard any that remain closed. Add the kale and lobster pieces, if using. Stir until the kale is just wilted and still bright green, about 30 seconds.
4. Using a spoon and tongs, ladle cataplana broth and seafood into individual soup plates or wide bowls. Drizzle each with olive oil and serve hot.
Jean Kerr
Jean Kerr is the former Editor and founder of Northeast FLAVOR magazine, which was named one of the top ten new magazines in the United States in its first year of publication. She is the author of four cookbooks and is a two-time Foreword magazine Book of the Year nominee. She has written for Yankee magazine, is a regular contributor to Cruising World and is currently a Contributing Editor to The Cook’s Cook.
Courtesy photo
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