Portuguese

Cataplana de Marisco

“A rich medley of clams, mussels, shrimp, and linguiça simmered in a fragrant broth of white wine, garlic, and cilantro, all captured under the embrace of a cataplana's copper lid.”

Hard1.5 hours

Where it comes from

Originating from the Algarve, the cataplana is a vestige of Moorish influence, its design and culinary use a testament to centuries of seafaring and coastal living.

On the Palate

What goes into it

How it's made

1
Heat olive oil in the cataplana over medium heat.
2
Add linguiça and sauté until browned, then add chopped onion and garlic.
3
Stir in diced tomatoes and bell peppers, cooking until softened.
4
Pour in white wine, allowing it to reduce slightly.
5
Add seafood, seal the cataplana, and let steam until the clams and mussels open.
6
Garnish with fresh cilantro before serving.

Braising Steaming