Name: Portuguese Seafood Cataplana
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Cuisine: european
Ingredients: 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

Directions

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.
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.
Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Portuguese Seafood Cataplana

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