Cataplana – product review and recipe
Cataplana is a traditional Portuguese dish of seafood. It originated on the Algarve coast in the south of the country, but now you’ll find it on menus across Portugal and further afield. Cataplana is the name not only of the food but the vessel in which it is cooked, in the same way as we have a tagine made in a tagine and a casserole made in a casserole.
One can see why Cataplana is popular. It’s a striking copper pot made in two halves, said to be of Moorish design and introduced to the Algarve during the occupation of Spain from the 8th Century. It makes an ideal centrepiece for special meals, and they come in various sizes to accommodate food for a family party or for a romantic and stylish dinner for two.
There are many recipes to use with your Cataplana but typically the vegetables are cooked in the Cataplana (or transferred hot from a regular pan) and then shellfish are piled on top. You clamp down the top of the dish to create a kind of pressure cooker, which can continue to cook on the hob or in the oven.
A Cataplana is about delicious food beautifully presented, but there is also that element of gastronomic theatre. Take your Cataplana to the table and unclip; lift the lid with a flourish and allow the aromas of the delicate shellfish to waft. It’s simple cooking but a Cataplana makes it a memorable meal.
Recipe for Cataplana of Clams
45 to 50 uniformly small clams in the shell
Large saucepan of cold water
3 tablespoons cornmeal or oats
2 tablespoons salt
For the sauce:
3 medium onions, peeled and thinly sliced
4 cloves of garlic, peeled and crushed
2 green peppers, cut into thin strips
3 tablespoons olive oil
1 bay leaf
1 large tin tomatoes with their juice
1 small carton passata
110g lean smoked ham, cut into small dice
110g chorizo, diced
120ml dry white wine
½ bunch Italian parsley, roughly chopped
Method
Scrub the clams well in cold water, discard any that are not closed, and put in a large saucepan, add the cold water, salt, and the cornmeal or oats (this acts as an irritant, encouraging the clams to purge any grit). Let the clams stand in the cold water about 1 hour.
In a large frying pan or wok stir-fry the onions, garlic, and green peppers for about 10 minutes until the onions are golden and the peppers are soft.
Add the bay leaf and the tomatoes cut into small pieces. Bring to a simmer, cover and cook on low for 30 minutes.
Add the passata, smoked ham, and chorizo, cover, and cook for another 30 minutes.
Pour half the tomato mixture into the bottom of a large Cataplana (it should measure 13 inches, 33cm, or larger) or into a large heavy casserole and bring to a simmer. Remove the clams from the water and discard any that remain open. Place the clams on top of the tomatoes and pour in the remaining tomato mixture. Cover and clamp, and cook for 10 minutes over moderately low heat. Open the Cataplana, add the wine and garnish with the parsley. Clamp again and cook for a few minutes more until the clams are open.
Serves 6 as a starter, or 4 as a main course with side dishes.
To buy a Cataplana visit Kitchen to Table here
Product review by Chrissie Walker © 2018
