Recipe courtesy of George Gomes Jr.

Portuguese Seafood Cataplana

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 servings
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1 tablespoon extra-virgin olive oil

1 ounce linguica sausage or fresh chorizo, removed from the casing

1 1/2 tablespoons sliced shallot, optional

1 1/2 tablespoons chopped garlic

1 pound fresh manila clams

1 1/2 ounces medium-size shrimp, peeled and deveined

1/4 cup crushed vine ripe tomatoes, fresh or canned

2 tablespoons white wine

Smoked paprika

Hawaiian sea salt and freshly ground black pepper

1 tablespoon chopped fresh parsley

1 lemon, cut into wedges, for serving


  1. In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes. 
  2. Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes. 
  3. Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.