Cataplana Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at 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
2 onions, thinly sliced
1 teaspoon sweet paprika
1/4 teaspoon dried red hot pepper
freshly ground black peppercorns
1 pound linguica, casings removed and diced
2 tomatoes, coarsely chopped
1/2 cup finely chopped fresh parsley
3/4 cup dry white wine
2 small bay leaves
24-36 small fresh clams, washed and thoroughly scrubbed

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.

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