Best 3 Cataplana Recipes
**Cataplana:**
Cataplana is a traditional Portuguese seafood stew typically made with a variety of fish, clams, mussels, and shrimp, along with tomatoes, onions, garlic, and various herbs and spices. The unique feature of this dish is the cataplana itself, a round copper or aluminum cooking pot with a tight-fitting lid. This unique cookware allows the ingredients to cook evenly while infusing them with a rich, flavorful broth.
This article offers a collection of delectable cataplana recipes, each with its own distinct flavor profile. The **Classic Cataplana** recipe showcases the authentic flavors of this Portuguese dish, while the **Spicy Cataplana** adds a kick of heat with the addition of chili peppers and paprika. For those who prefer a lighter version, the **Seafood Cataplana Verde** incorporates fresh herbs like parsley, cilantro, and mint, giving it a vibrant green color and refreshing taste.
The **Cataplana de Bacalhau**, a variation that features codfish as the primary ingredient, offers a unique twist on the classic recipe. And for a vegetarian take on this seafood stew, the **Vegetable Cataplana** incorporates a medley of colorful vegetables, such as bell peppers, zucchini, and carrots, along with hearty beans and chickpeas.
Whether you prefer the traditional flavors of the Classic Cataplana or the innovative vegetarian version, this collection has something for every palate. Each recipe includes step-by-step instructions, cooking tips, and beautiful photos to guide you through the process of creating this delicious Portuguese dish. So gather your ingredients, grab your cataplana, and embark on a culinary journey to the shores of Portugal.
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:
- Choose the freshest seafood possible. This will make a big difference in the flavor of your dish.
- Don't overcrowd the cataplana. If you do, the seafood will not cook evenly.
- Be careful not to overcook the seafood. It should be cooked through, but still tender and juicy.
- Serve the cataplana immediately. This is when it is at its best.
Conclusion:
Cataplana is a delicious and versatile dish that can be made with a variety of seafood. It is a great option for a special occasion or a casual weeknight meal. If you are looking for a new and exciting way to cook seafood, give cataplana a try.
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