SEAFOOD Heaven - 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.

Remove the top part of the cataplana and set it aside.

Add olive oil to the cataplana.

Layer chopped onion in circles at the bottom of the cataplana.

Add sliced red bell pepper in circles on top of the onion.

Layer sliced tomatoes in circles on top of the peppers.

Add sliced potatoes in circles on top of the tomatoes.

Add chopped garlic on top of the potatoes.

Sprinkle coarse salt over the layers.

Add a bay leaf and bird's eye chilies for heat.

Sprinkle paprika over the layers.

Add mussels around the dish as the first layer of seafood.

Add clams around the mussels.

Add cut squid and sea bass fillets on top of the shellfish.

Season again with a bit of coarse salt and paprika.

Add a bit of tomato puree to concentrate the flavor and color.

Repeat the layering process with onion, red bell pepper, tomatoes, and potatoes.

Season again with coarse salt and paprika.

Add more clams and sea bass on top of the layers.

Add more garlic and parsley on top of the seafood.

Add the remaining tomato puree on top.

Pour in white wine and a touch of olive oil.

Close the cataplana tightly to prevent moisture from escaping.

Cook on heat for 25-30 minutes.

Let it rest for 5-8 minutes after cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens