Cataplana is both the name of this dish and the copper vessel in which it's traditionally cooked. The dish originates in southern Portugal and commonly features clams and other coastal delights.
- Prep time 25 minutes
- Total time 25 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
Using stiff brush, scrub clams and mussels; remove any beards. Discard any with cracked shells or those that do not close when tapped. Peel and devein shrimp, leaving tails intact.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook sausage, stirring, until beginning to brown, about 2 minutes. Add shallots, garlic, paprika, salt and pepper; cook, stirring, until fragrant and shallots are beginning to soften, about 1 minute. Stir in tomatoes, wine and clam juice; bring to boil. Cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
Add clams; cover and cook for 2 minutes. Add mussels and shrimp, gently shaking pot to distribute evenly; cover and cook until mussels and clams have opened and shrimp are pink and opaque throughout, 4 to 5 minutes. Remove from heat.
Discard any mussels or clams that do not open. Sprinkle with parsley; drizzle with more oil and sprinkle with more paprika, if desired.
Test Kitchen Tip: This recipe feeds six when served as an appetizer or four as a main course. Serve alongside a green salad and some crusty bread for dipping into the broth.
Makes 4 to 6 servings.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 1 g
- Sodium 668 mg
- Sugars 2 g
- Protein 22 g
- Calories 285
- Total fat 17 g
- Potassium 541 mg
- Cholesterol 83 mg
- Saturated fat 5 g
- Total carbohydrate 9 g
%RDI
- Iron 49
- Folate 18
- Calcium 5
- Vitamin A 14
- Vitamin C 25
