4 Recipes Cataplana of Seafood That You Must Try

Have seafood at home and wants to make a typical recipe? Take a large pan, add the best ingredients and make these recipes cataplana of seafood.

4 Recipes Cataplana of Seafood That You Must Try

Many of the traditional Portuguese recipes can be made in a cataplana. Fashion as we know it today, is made mostly in the region of the Algarve and, therefore, it is from there that come the best recipes cataplana of seafood and other variations of flavors.

In this pot made of copper, the food is baking at a lower temperature and for a longer time. It is this preparation that gives the ingredients a soft texture and makes the flavors well blended. But if you do not have a cataplana, you can make the dish in the same, with the pot you have at home.

4 RECIPES CATAPLANA OF SEAFOOD

1. CATAPLANA OF SEAFOOD SIMPLE

These are the basic ingredients for a cataplana of seafood delicious.

– Ingredients –

  • 500 g of frozen shrimp
  • 250 g of kernels of shrimp
  • 500 g of clams
  • 250 g of cockle or kernels conch
  • 100 g of mussel with shell
  • 2 large tomatoes , ripe,
  • 1/2 green pepper and red
  • Coriander q. b.
  • 50 g butter margarine
  • 1 small glass of white wine
  • Olive oil
  • 1 large onion
  • 5 cloves of garlic
  • 1 leaf of laurel
  • Salt, chili and pepper, to taste.

– Mode of preparation –

  1. Begin by preparing your seafood. In a pan put the clams and heat, without adding water, to open. As soon as you see that the large part is already open, remove from the heat.
  2. Remove the water (which, however, the clams released) and rinse with running water. Remove, with a cloth, the excess water and set aside.
  3. Prepare the shrimp by removing all the bark, leaving only the tail and the head. Cutting the whiskers of the shrimp.
  4. In the cataplana, place the onion slices, the garlic cloves cut in sips very little ones, the leaf of the laurel tree, the tomatoes cut into pieces and the peppers cut into squares.
  5. Add the seafood all shrimp, crumb, etc.), drizzle with the wine and olive oil. Add salt, chili and more herbs that you can enjoy. By hand, stir the food so that they are all involved.
  6. Finally, arrange for the preparation of the butter and the coriander. Close the cataplana and let it cook on medium heat for approximately 35 minutes.

2. THE CATAPLANA OF SHELLFISH AND GROUPER

Each fish gives a special taste to the prepared. The grouper is an excellent option, combine with all remaining ingredients.

– Ingredients –

  • 400 g grouper
  • 500 g of clams
  • 16 prawns 40/60
  • 4 large tomatoes, ripe, chopped
  • 2 glasses of wine
  • 2 yellow onions, large slices
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt q. b.
  • 1 tablespoon of tomato purée
  • 1 bunch of coriander
  • 1 malagueta average without seeds, chopped
  • Olive oil q. b.

– Mode of preparation –

  1. In a “cataplana” put a wire thick olive oil, the garlic, the onion. Add the fish and the ball of seafood.
  2. Take in the tomato, chilli and bay leaves and pour over the fish and seafood. Add the white wine on top of all of the foods that are already in the cataplana.
  3. Put the coriander on top. Finally, put the prawns on top. Place 1 handful and ½ of salt on top of it all.
  4. Close the cataplana and cook for 1 hour on medium heat. Open the cataplana, stir cautiously and rectify the seasoning. Turn off the heat and you can serve.

3. THE CATAPLANA OF SHELLFISH, AND MONKFISH WITH CREAM

Although it is even delicious with grouper, the cataplana is more traditional with the timbrel and cream are for those who appreciate the dishes more creamy.

– Ingredients –

  • 1 kg of mussels
  • 1 kg of clams with black fresh
  • 1 kg of shrimp, 500 g with peel + 500 g of kernels
  • 1 kg of monkfish
  • 1 red bell pepper
  • 1 green pepper
  • 2 large tomatoes, ripe,
  • 2 yellow onions, large
  • 5 cloves of garlic
  • 1 bunch of parsley and mint
  • Olive oil
  • 250 ml cream
  • White wine
  • Salt
  • Piripiri
  • Black pepper
  • 1 bay leaf
  • Lemon

– Mode of preparation –

  1. Place olive oil in the bottom of the cataplana.
  2. Place clams up to cover the bottom of the cataplana, then the mussels, bell pepper, tomatoes, minced garlic, coriander, mint, parsley, monkfish, the core of shrimp and prawns, white wine and cream.
  3. Going to the heat medium/low for 20 to 30 minutes. Open the cataplana, smell, drizzle with lemon juice and serve.

4. CATAPLANA OF SEAFOOD COMPLETE

If at the first suggestion of revenues in the cataplana of seafood simple there was only the basics, this is all that can be put to enjoy this dish completely.

– Ingredients –

  • Cataplana with about 40 cm of diameter
  • 100 ml extra virgin olive oil
  • 200 g of onion, sliced
  • 4 cloves of garlic rolled
  • 1 teaspoon of paprika
  • 2 bay leaves
  • 1 chilli
  • Salt
  • 400 g of ripe tomato, cleaned of skin and seeds
  • 2 tablespoons of tomato purée
  • 300 g of potatoes, previously cooked and rolled
  • 2 peppers into strips, 1 green and 1 red
  • 1 teaspoon of oregano dried
  • 1 handful of coriander, roughly chopped
  • 300 g of shrimp
  • 300 g of lobster or crab
  • 300 g clams or mussels
  • 300 g scallops
  • 300 g of squid, cuttlefish or octopus
  • 300 g monkfish or other fish of your choice (optional)
  • 200 ml white wine
  • Juice of ½ a lemon
  • 1 coffee spoon of curry

– Mode of preparation –

  1. Bake previously the squid, cuttlefish or octopus with a glass of water and salt for about 20 minutes. Drain, cut into chunks and set aside.
  2. Place the bottom of the cataplana over medium-low heat, and warm it in the olive oil. Start by arranging the shellfish in the bottom of the cataplana to prevent the other ingredients stick with the fund.
  3. Add paprika, bay leaf, chilli and salt. Add half of the following ingredients: onion, garlic, tomatoes, pulp of tomatoes, potatoes, peppers, oregano and coriander.
  4. Add the seafood in layers, leaving the more sensitive and easy to cook to the end.
  5. Add, in a decorative way, the remaining part of onion, garlic, tomatoes, pulp of tomatoes, potatoes, peppers, oregano and coriander.
  6. Pour the white wine over all the ingredients. Dissolve the curry powder in the juice from the lemon and add to the cataplana. Season with salt to your taste.
  7. Close the cataplana with the top, taking care not to burn yourself, and let it cook for about 15 minutes.
  8. Turn off the stove, open the cataplana with the careful not to let the steam reach your sight, and serve immediately.