Portuguese Cataplana

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage reduces fat while maintaining flavor.

clams

🥗Healthier: canned clams

💰Cheaper: frozen clams

Canned clams are more accessible and budget-friendly.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains acidity without alcohol.

shrimp

🥗Healthier: tofu

💰Cheaper: canned shrimp

Tofu provides protein at a lower cost.

Roast 1 large red pepper directly on the stove top until skin is charred, then wrap in tin foil or a Ziploc bag to cool.

Remove skin and seeds from the pepper and blend with 4 cloves of garlic, 1/2 cup olive oil, and salt to make Lisbon sauce.

In a few tablespoons of oil, caramelize 2 sausages (chorizo), reserving the oil and keeping the brown bits in the pan.

Add 4 rough chopped tomatoes and a pinch of sea salt, cooking until tomatoes are soft and barely recognizable.

Add 1/4 cup olive oil and an onion, cooking until slightly translucent (2-3 minutes).

Incorporate the chorizo, 2 bay leaves, 2 cloves of chopped garlic, and 1/2 teaspoon of dried red pepper flakes.

Add 2 bottles of clam juice and reduce the liquid by half on high heat (7-8 minutes).

Heat the cataplana on the stove, adding 2 tablespoons of oil, 3 cloves of garlic, and a pinch of red pepper flakes to sauté.

Add 2 lb of squid tube, conch (or scallops), and half an onion cut into quarters and thinly sliced.

Incorporate the Lisbon sauce, 1/2 cup of white wine, and the base sauce, adding salt to taste.

Top with 1/4 cup of store-bought tomato sauce and fillets of flaky white fish, then sprinkle with chopped parsley.

Close and lock the cataplana, cooking on high heat for 10 minutes.

After 10 minutes, add shrimp and lemon wedges, cooking for another 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens