Seafood Cataplana

A briny steam escapes as the pot opens, revealing open shells and pearly shrimp. The cooking juices are concentrated, emboldened by chorizo and tomato, perfect for soaking up with bread.

• Prep time: 25 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 614
• Protein: 67 g
• Carbs: 25 g
• Fat: 24 g

Ingredients

• 500 g Monkfish ( cut into large cubes )
• 400 g Wild shrimp ( whole )
• 500 g Cerastoderma edule or Cerastoderma glaucum ( well rinsed )
• 100 g Chorizo ( sliced )
• 2 piece Onion ( thinly sliced )
• 3 piece Garlic ( minced )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 3 piece Round tomato ( diced )
• 200 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 2 piece Bay leaf
• 1 piece Coriander ( the bunch chopped )
• 1 pinch Hot pepper d'Espelette
• 1 tbsp Red pepper paste

Instructions

1. Aromatic base

   In a cataplana or a heavy skillet, heat the olive oil. Sauté the sliced onions, minced garlic, and pepper strips until they are tender and lightly colored.

2. Chorizo browning and deglazing

   Add the chorizo slices. When the fat starts to color the oil red, add the smoked paprika, the massa de pimentão, and the diced tomatoes. Deglaze with the dry white wine and let it reduce by half.

3. Steaming

   Arrange the monkfish pieces, shrimp, and cockles on the bed of vegetables. Add the bay leaves and a pinch of chili. Close hermetically. Cook over medium heat until all the cockles are wide open.

Chef's tips

• Do not stir after adding the fish; let the steam do the work so the flesh doesn't break apart.
• If you don't have a cataplana, use a cast iron pot with a very heavy lid to trap the moisture.

Storage

Consume immediately. Fish and shellfish do not reheat well.