Seafood Cataplana
Dive into the vibrant flavors of coastal Portugal with this irresistible Seafood Cataplana recipe—a hearty, one-pot dish bursting with the freshness of the ocean. This traditional Portuguese meal combines succulent clams, mussels, shrimp, and tender chunks of white fish, simmered in a fragrant medley of garlic, onion, paprika, and white wine. Infused with the sweetness of red bell peppers and tomatoes, and spiced with a hint of chili flakes, this dish captures the perfect balance of bold and comforting flavors. Cooked in the iconic cataplana vessel or a deep skillet, the seafood steams gently, ensuring every bite is tender and infused with rich aromatic broth. Garnished with fresh parsley and served with zesty lemon wedges, this quick and easy 30-minute recipe is a feast for both the eyes and the palate. Ideal for seafood lovers, this dish is perfect for a cozy weeknight dinner or an impressive centerpiece for entertaining guests.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, finely chopped medium onion
- 3 cloves, minced garlic
- 1 large, thinly sliced red bell pepper
- 3 medium, diced tomatoes
- 1 cup white wine
- 1 cup fish stock
- 2 teaspoons paprika
- 0.5 teaspoons dried chili flakes
- 1 bay leaf
- 1 pound, cleaned clams
- 1 pound, cleaned mussels
- 1 pound, peeled and deveined large shrimp
- 0.75 pound, cut into chunks white fish fillets
- 2 tablespoons, chopped fresh parsley
- 1 whole lemon, sliced lemon wedges
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the olive oil in a large cataplana (or a deep skillet with a lid) over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the sliced red bell pepper and cook for another 3 minutes until slightly softened.
Stir in the diced tomatoes, white wine, and fish stock. Season with paprika, dried chili flakes, and add the bay leaf. Simmer for 5 minutes to allow the flavors to meld together.
Add the clams and mussels to the cataplana. Cover and cook for 5-7 minutes, until they begin to open. Discard any that do not open.
Gently place the shrimp and chunks of white fish on top of the mixture. Cover and cook for an additional 5-7 minutes, until the shrimp are pink and the fish is cooked through.
Season the dish with salt and black pepper to taste.
Sprinkle the chopped parsley over the top and serve the cataplana straight from the pan, garnished with lemon wedges on the side.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 1360 mg | 453% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.3 g | ||
| Protein | 333.6 g | 667% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 927 mg | 71% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 6254 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
