Seafood stew (in the cataplana) is a very typical dish from my country… we love our seafood and during summer we often enjoy a nice seafood stew. I know it may sound quite a hot dish to be eaten during summer but it’s so nice with a nice cold beer 🙂 Most of the time we it out as we have quite a lot of restaurants that specialize in this type of dishes. But we also cook it at home mostly for special occasions like birthdays or feasts. This was the case with me now. As I know I won’t find this particular stew in the restaurants here, I decided to cook it myself.
I mentioned before that we have a traditional pan back home called cataplana that we use for these sort of stews (check my other recipe: Cataplana of Squid). Last time I went home, my mum decided to give me a cataplana to make my kitchen a bit more Portuguese. And I put it to use again 🙂 But as I explained previously, you can make these dishes in a large pot with a lid that seals it very well. It’s important that no steam comes out because that’s what’s going to cook the food. And that’s it… you can easily cook typical Portuguese dishes just like me 🙂
Seafood stew (in the cataplana)
- 100 ml olive oil
- 200 g onion cut into slices
- 4 cloves garlic minced
- 1 tsp paprika
- 400 g tomatoes without skin and seeds
- 300 g boiled potatoes cut into slices
- 1 green pepper cut into strips
- 1 red pepper cut into strips
- 1 tsp oregano
- Chopped fresh coriander to taste
- 300 g clams with shell on
- 150 g squid
- 150 g octopus
- 300 g prawns
- 300 g lobster or crab legs
- 300 g monk fish
- 200 ml white wine
- 1 tsp curry
- 2 bay leaves
- 1 chilli sliced
- 2 tbsp tomato paste
- Salt and pepper to taste
- Juice of half a lemon
- Start by cooking the squid and the octopus with a glass of water and salt for 20 min. Drain, cut into pieces and set aside.
- Place a large pot (or cataplana) on low heat and heat the olive oil.
- Start by putting the clams in the bottom of the pot to prevent the remaining ingredients to stick to the bottom.
- Add the paprika, bay leaves, chilli and salt.
- Add half of the following ingredients: onion, garlic, tomatoes, tomato paste, potato, pepper, oregano and coriander.
- Add the squid, octopus, prawn, monk fish and crab leaving aside some prawns and some crab legs.
- Add the other half of the ingredients you added previously.
- Finish with the prawns and crab legs that you set aside.
- Pour the white wine on top of the ingredients.
- Dissolve the curry in the lemon juice and add to the pan.
- Season with salt and pepper.
- Cover the pan (or close the cataplana) and cook on low heat for about 15/20 min.
- Turn off the heat and serve immediately.