Cataplana de Carne e Marisco
Ingredients
Ingredients
shrimp
300 g
clams
500 g
pork shoulder
400 g
red bell pepper
1 piece
green bell pepper
1 piece
red onion
1 piece
garlic cloves
3 piece
ripe tomatoes
3 piece
tomato paste
2 tbsp
sweet potato
300 g
olive oil
3 tbsp
white rice
200 g
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare vegetables
Wash and dice the peppers, onion, tomatoes and sweet potato into bite-size pieces. Mince the garlic.
Prepare meat and seafood
Rinse clams thoroughly under cold water. Peel and devein shrimp if needed. Cut pork into bite-size cubes.
Sauté aromatics
Heat olive oil in a cataplana pan or deep pot over medium heat. Add onion, garlic and peppers and sauté for 5 minutes until softened.
Add tomatoes and spices
Stir in diced tomatoes, tomato paste and sweet paprika. Cook for 3 minutes until tomatoes start to break down.
Add pork
Add pork cubes to the pot and brown on all sides for 5 minutes.
Add sweet potato
Add diced sweet potato, season with salt and pepper, then cover and simmer for 10 minutes until potato starts to soften.
Add seafood
Add clams and shrimp to the pot. Cover and cook for 8 minutes until clams open and shrimp turn pink.
Cook rice
Meanwhile, cook white rice according to package instructions in a separate pot. Drain and set aside.
Serve
Serve the cataplana hot with the cooked rice on the side. Garnish with fresh herbs if desired.
Original recipe
Storage
Best enjoyed fresh. Seafood may become rubbery if reheated multiple times.
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