Cataplana with seafood
Born in Portugal, the cataplana is primarily a cooking and serving dish. Made up of two concave shells and equipped with two handles, once closed, it allows you to cook a whole host of foods stewed or steamed (meat, fish, vegetables, etc.), on the stove or in the oven. By extension, it also refers to the Portuguese culinary specialties that simmer there! Here’s a seafood-based recipe to get you started with this ingenious skillet.
- 400g Monkfish
- 400 g Clam
- 8 peeled prawns
- 600g Lobster
- 3 onions
- 1 green pepper
- 1 red pepper
- 1 Tomato
- 3 clove(s) Garlic
- 10 sprig(s) Coriander
- 10cl white wine
- 2 tbsp. tablespoons olive oil
- 2 pinch(es) Salt
- 1 pinch(es) Pepper
Preparation 30 mins
Cooking 30 mins
Salt the monkfish and the cleaned prawns. Peel and chop the onions. Cut the tomatoes into pieces (recovering the juice). Peel and chop the garlic. Clean, deseed and cut the peppers into small pieces.
Coat the cataplana with 1 tbsp. tablespoons of olive oil, and sauté the onions. Then add the tomatoes, peppers and garlic. Salt, then pour the rest of the olive oil and 10 cl of white wine. Cover and cook over low heat for 20 minutes, adding the rest of the white wine to prevent everything from drying out.
Meanwhile, boil a pot of salted water. Plunge the lobster into the pan and cook for 15 minutes. When it is cooked, remove it from the pan, drain it and cut it into pieces.
After 20 minutes, add the monkfish, prawns and lobster to the cataplana. Mix well and cook for 10 mins. Add the clams and chopped coriander, and cook covered until the clams open.
Serve the seafood cataplana immediately, accompanied by rice and lemon wedges.
For more pronounced Iberian accents, grill a few slices of chorizo at the same time as the onions! According to your desires (and the availability of fish and seafood on the stalls), you can replace the monkfish with shoursn, the clams with mussels and the shrimp-lobster duo with prawns. Simply exquisite with saffron rice!