Saucepan@saucepan · Shared this recipeFollowPortuguese · dinnerClassic CataplanaA Portuguese seafood stew with clams, mussels, shrimp, and linguica, cooked in a sealed pot with tomatoes, peppers, and kale.servings5Original recipe on thecookscook.comKeep this recipeAdd a copy of Classic Cataplana to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings12 littleneck clams, sorted and scrubbed454 grams fresh mussels, 1 pound2 tablespoons extra-virgin olive oil, plus additional for drizzling227 grams linguica, hot or mild, sliced or roughly chopped4 cloves garlic, sliced thinly1 yellow onion, halved and thinly sliced2 Cubanelle or other sweet green peppers, thinly sliced1.5 cups canned fire-roasted tomatoes118 ml seafood or clam broth, 1/2 cup60 ml dry white wine, 1/4 cup0.5 teaspoon smoked paprika12 shell-on extra-large raw shrimp, peeled except for the tails1 pound fresh kale, large stems removed, cut crosswise into large ribbonsmeat from 1 large cooked lobster, in bite-sized pieces (optional)StepsClear checksTap an ingredient or step to check it off.1Step 1: In a colander, rinse the clams and mussels under cold running water. Discard any that have already opened or have broken shells.2Step 2: In a cataplana or Dutch oven, heat 2 tablespoons olive oil in pot until shimmering. Sauté linguica until it begins to render a bit of its fat. Add garlic, onions and peppers and saute until soft. Add the tomatoes, broth, and wine. Stir in smoked paprika and bring to a simmer.3Step 3: Add the clams and simmer for 2-3 minutes. Add the shrimp and mussels and cover. Simmer for 5-7 minutes or until the clams and mussels have opened fully. Discard any that remain closed. Add the kale and lobster pieces, if using. Stir until the kale is just wilted and still bright green, about 30 seconds.4Step 4: Using a spoon and tongs, ladle cataplana broth and seafood into individual soup plates or wide bowls. Drizzle each with olive oil and serve hot.getsaucepan.com/r/eb5dd262-e1c4-4905-abac-3f619176add4 · Original: https://www.thecookscook.com/article/cataplana-the-portuguese-seafood-stew/
