Seafood Cataplana
Ingredients
- 500 gMonkfish (cut into large cubes)
- 400 gWild shrimp (whole)
- 500 gCerastoderma edule or Cerastoderma glaucum (well rinsed)
- 100 gChorizo (sliced)
- 2 pcOnion (thinly sliced)
- 3 pcGarlic (minced)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 3 pcRound tomato (diced)
- 200 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 2 pcBay leaf
- 1 pcCoriander (the bunch chopped)
- 1 pinchHot pepper d'Espelette
- 1 tbspRed pepper paste
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Fish and shellfish do not reheat well.
