Portugal's Algarve Region, All in One Bowl: Cataplana

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces calories while maintaining flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

Cut one onion into long, elegant strips and place in a bowl.

Prepare one head of fennel by removing the top and bottom, cutting it in half, removing the core, and slicing it into thin strips; add to the bowl with the onion.

Cut one bell pepper by removing the top and bottom, slicing down the side, removing the core, and cutting into matchstick-sized pieces; add to the bowl with the other vegetables.

Cut 12 ounces of linguica into quarters and place in a separate bowl.

Peel and devein 12 ounces of shrimp, cutting them in half crosswise; add to the bowl with the linguica and sprinkle with 1/4 teaspoon salt.

Heat 2 tablespoons of extra virgin olive oil in a Dutch oven over medium-high heat until shimmering.

Add the linguica to the pot and cook for about 4 minutes until it starts to brown and render fat.

Add 2 cloves of garlic through a garlic press, 3/4 teaspoon smoked paprika, and 1/2 teaspoon red pepper flakes to the pot; cook until fragrant.

Add the bowl of vegetables (onion, fennel, bell pepper) to the pot along with 1/2 teaspoon of table salt; cook for 8 to 10 minutes until softened.

Strain the juice from a 28-ounce can of whole peeled tomatoes and chop the tomatoes; add them to the pot.

Pour in 1/2 cup of white wine and 8 ounces of clam juice; let simmer for about 5 minutes until slightly thickened.

Increase the heat to high and add 3 pounds of littleneck clams to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens