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From Dorothy McNett's recipes at www.dorothymcnett.com. This describes the dish and the pan used to make it. If you don't have a cataplana, use a deep saute pan or wok with a lid.
1/2 cup extra virgin olive oil
In a cataplana or a heavy bottomed 12 inch frypan, heat the oil until a light haze forms. Add the sliced onions and cook and stir for about 5 minutes until they are soft and transparent but not browned. Add paprika, red pepper, black pepper, chorizo which has been broken up into small pieces, tomatoes, parsley, wine and bay leaves. Bring to a boil. Cook, stirring, until most of the liquid in the pan evaporates. Arrange the clams with the hinged side down, cover tightly and cook over medium heat about 5-6 minutes or until all of the clams open. Discard any that remain closed. Serve in rimmed soup bowls or large plates with broa (Portuguese bread) and a green salad.
Recipe created 2006-01-24.