Pork & Shellfish Cataplana: Traditional Portuguese Mar e Terra | Rosa’s Portuguese Kitchen S02E03

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are more affordable and still provide a briny flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast offers a leaner protein alternative.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds flavor without alcohol.

Cut 1 onion and 2 garlic cloves.

Dice 500 g of pork.

Add half a chorizo sausage to the mix.

In a bowl, season the pork with salt, pepper, garlic, red pepper paste, and 200 ml of white wine; mix well and let marinate for at least 4 hours.

Heat 50 ml of olive oil in a large pan; sear the pork until golden on all sides.

Add the marinade to the pan and let it simmer.

Remove the pork from heat and set aside.

In a kataplana or heavy pot, layer half the onion, the pork, 500 g of clams, 300 g of shrimp, the remaining onion, and chopped parsley.

Pour in the reserved sauce and the remaining olive oil.

Close the kataplana and cook over medium heat for about 20 minutes.

Open the kataplana, adjust seasoning, and sprinkle more parsley before serving.

Serve hot straight from the kataplana.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens