Jasper White - 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.

Chop onions into a medium-sized dice.

Chop cilantro starting from the stems, finely.

Heat green olive oil in the cataplana (or wok) until hot.

Add dry spices (bay leaf, crushed red pepper, and cracked allspice) to the hot oil.

Cook the spices until the bay leaf starts to lightly brown.

Add sliced garlic, onions, and bell peppers to the oil and spices.

Cook the vegetables for about 5-6 minutes until soft and viable.

Add sliced chorizo to the pan and let it cook briefly.

Pour in white wine and add the peeled and seeded fresh tomatoes.

Bring the mixture to a boil before adding the clams.

Close the cataplana and cook until the clams open, about 8 minutes.

Carefully open the hinges of the cataplana to check if the clams are open.

Add chopped cilantro and parsley to the dish and stir to combine.

Serve the dish directly from the cataplana with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens