Cataplana de Marisco

For the base

• 60ml olive oil
• 2piece onions, finely diced
• 4clove garlic cloves, minced
• 2leaf bay leaves
• 4piece ripe tomatoes, peeled and chopped
• 150ml dry white wine
• 1tsp smoked paprika (pimentão)
• 0.5tsp piri-piri or chilli flakes(optional)
• to taste salt
• 1bunch fresh coriander, stems chopped, leaves reserved

Seafood

• 500g clams (amêijoas), scrubbed, purged
• 400g large prawns, shell-on, deveined
• 300g monkfish or firm white fish, cut into chunks
• 200g squid, cleaned, cut into rings

Prepare the base

1. 1

   Heat olive oil in the cataplana base over medium heat. Add onions and cook until translucent, about 5 minutes.

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   Tip: If you don't have a cataplana, a wide Dutch oven with a tight lid works.

2. 2

   Add garlic, bay leaves, and smoked paprika. Cook for 1 minute until fragrant.

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3. 3

   Add tomatoes and chopped coriander stems. Cook for 5 minutes, stirring occasionally, until the tomatoes break down.

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4. 4

   Pour in the white wine, season with salt and piri-piri. Let it simmer for 3 minutes.

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Layer the seafood

1. 5

   Layer the monkfish into the base first — it needs the most cooking time. Arrange the squid rings on top.

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   Layer fish first, shellfish last — they cook at different rates.

2. 6

   Add the prawns in a single layer, then distribute the clams on top. Close the cataplana tightly.

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3. 7

   Cook for 8–10 minutes without opening. The clams will steam open and the prawns will turn pink.

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   Do not open during cooking — steam does the work.

Rest and serve

1. 8

   Remove from heat and let rest for 5 minutes. Open the cataplana at the table for presentation. Discard any clams that haven't opened.

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   Tip: The theatrical opening at the table is half the experience.

2. 9

   Scatter fresh coriander leaves over the top. Serve immediately with crusty bread and lemon wedges.

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