Cataplana, A Portuguese Seafood Gumbo

Tap an ingredient or step to check it off.

1. 1Step 1: Gather all ingredients before starting the recipe.
2. 2Step 2: Slice 1/2 lb Andouille sausage, linguiça sausage or Polish sausage into 1/4" slices.
3. 3Step 3: Heat 1 tbsp olive oil in a large deep sided skillet or Dutch oven over medium high heat.
4. 4Step 4: Add sausage and cook until the fat begins to render, about 3 minutes.
5. 5Step 5: Add 1 large yellow onion, chopped and 2 medium cubanelle peppers cut into 1" chunks and cook until the vegetables are just softened, about 5 to 7 minutes.
6. 6Step 6: Remove pan from heat, add 1 1/2 tsp Hungarian paprika, 1/2 tsp saffron (optional) and 2 whole bay leaves and stir to combine. Season with kosher salt and freshly ground black pepper.
7. 7Step 7: Add 4 large cloves garlic, sliced and cook for another minute or until the garlic becomes fragrant.
8. 8Step 8: Deglaze pan with 1/2 cup white wine and cook until nearly all of the wine has evaporated, about 2-3 minutes.
9. 9Step 9: Return pan to heat, add 1 14 oz can fire roasted chopped tomatoes and 2 cups clam juice and bring to a boil.
10. 10Step 10: Reduce heat, simmer for about 15-20 minutes.
11. 11Step 11: Add 2 cups chopped kale or baby spinach and stir until the greens become soft.
12. 12Step 12: Increase heat to medium high and add shrimp, clams and mussels to the mixture. Cook for 4 to 6 minutes or until the shrimp has turned pink and the shell fish have opened.
13. 13Step 13: Serve with crunchy bread or rolls.