one of the most Portugal emblematic dishes, CATAPLANA!!

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds depth without alcohol.

seafood

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

Slice a red onion or white onion.

Slice 2 cloves of garlic.

Peel 1 red bell pepper and cut it into small pieces, removing the white part.

Peel and slice 2 red tomatoes.

Wash and clean the cutting board.

Prepare the monkfish by removing the outer membrane and the black membrane inside the belly.

Cut the monkfish fillets into small slices.

Peel the shrimp and save the shells for broth.

Peel sweet potatoes and cut them into slices.

Slice the chorizo.

Season the monkfish with olive oil, salt, and pepper.

Repeat the seasoning process with the shrimp.

Heat olive oil in the cataplana and add the sliced onion; sauté for a couple of minutes, seasoning with salt.

Add the sliced red bell pepper and sauté for a couple of minutes.

Add the sliced tomatoes and garlic, and sauté for a few minutes.

Add the sliced chorizo and paprika, and let the vegetables reduce to concentrate the flavor, seasoning with salt and pepper.

Add the sliced sweet potatoes and a little bit of water to help them cook.

Close the cataplana and let it cook for 5 minutes.

Open the cataplana and add the mussels, cockles, monkfish, and shrimp, placing coriander and a few slices of chorizo on top as decoration.

Close the cataplana and let it cook for about 10-15 minutes.

After cooking, garnish with chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens