Recipes
Cataplana - Portuguese Seafood Stew
Serves 4
| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Chourico Spice
Discover The Recipe
Portugal: land of sun-kissed shores and a culinary heritage steeped in maritime splendor. Enter the cataplana—a vibrant and savory seafood dish that perfectly encapsulates the coastal towns that birthed it. Imagine a succulent seafood symphony, simmered to perfection in a clam-shaped copper pan, echoing the whispers of centuries-old fishing villages along the Algarve.
This Cataplana Portuguese seafood stew isn't just comfort food; it's a celebration of Portugal's deep-rooted love affair with the sea. Picture plump clams, juicy shrimp, and quite often, a bounty of fresh fish, dancing amidst a fragrant blend of onions, peppers, and tomatoes, balanced by a comforting embrace of white wine. But wait, there's more: the pièce de résistance, Chouriço. Ah, Chouriço—the smoky, spicy soul of Portuguese cuisine. Our rendition? Infused with a smoky Chouriço spice blend that plumbs the depths of Portuguese flavor.
Tradition dictates serving cataplana straight from the pan, accompanied by crusty bread or homemade rolls—perfect for sopping up every last drop of that luscious, ruby-red broth. And fear not, my plant-based comrades, for you too can partake in this culinary adventure. Simply swap seafood for a medley of your favorite mushrooms, tofu and / or veggies and let the magic unfold. Portugal awaits, my friends—let's dive in.
Ingredients
4 Tbsp olive oil
2 bay leaves
4 cloves garlic, thinly sliced
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced into strips
½ lb Portuguese-style Chourico or Linguica sausage, sliced into thin rounds
1 (14 oz) can crushed tomatoes
½ cup dry white wine
1 Tbsp Piquant Post Chourico Spice
1 tsp salt, plus more to taste
1 lb littleneck clams, scrubbed
½ lb jumbo shrimp, peeled and deveined
¼ cup parsley, chopped
For garnish: chopped parsley, lemon slices
To serve: crusty bread
Notes
Use Portuguese Chourico or Linguica sausage for most authentic flavor. While Mexican Chorizo sausage can be used, it has a different flavor due to the addition of Mexican spices
Feel free to add more seafood options to the stew for more texture, flavor and variety.
Instructions
Heat oil in a large dutch oven or cast iron skillet over Med heat. Add the bay leaves and garlic and saute for 1 minute until the garlic is fragrant and golden but not burnt. Add the onions and peppers and cook for an additional 2 mins.
Add the sausage and cook for another minute to brown. Pour in the crushed tomatoes, wine, Piquant Post Chourico Spice and salt, then stir to mix well. Turn up the heat to High and bring to a boil.
Gently add in the clams and cover with a lid. Cook for about 10 minutes. Remove lid and add shrimp and cook for an additional 3 mins. Remove lid and discard any clams that have not yet opened. Remove pot from heat, stir in the chopped parsley, and adjust the salt if necessary.
Serve in bowls and garnish with more chopped parsley, lemon slices and serve with warm crusty bread.
Alternatives & Substitutions
Cataplana truly symbolizes Portuguese cuisine by featuring fresh seafood and herbs that are a cornerstone of the countries culinary basket. This version of Cataplana is a briney, tomato-based stew chock full of fresh clams and plump shrimp.
Make it a full meal with one of our exotic sides like Garbanzo Rinconcillo, Portuguese Chourico Rice, Lentil Chourico Stew, or Portuguese Spiced Potatoes.
If you like heat, add 1 tsp of red pepper flakes or your favorite chili pepper to the mix.
Planning a festive get-together soon and looking for a bold and flavorful appetizer? Try our recipe for Chourico and Potato Bites - fluffy potato bites with bits of sausage and aromatics fried to a perfect crisp.
You can make this recipe plant-based by swapping out the seafood with a blend of your favorite mushrooms like oyster mushrooms and portobello mushrooms along with some hearty vegetables like sweet potato or zucchini.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Cataplana - Portuguese Seafood Stew
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Piquant Post spice you'll need: Chourico Spice
Ingredients
4 Tbsp olive oil
2 bay leaves
4 cloves garlic, thinly sliced
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced into strips
½ lb Portuguese-style Chourico or Linguica sausage, sliced into thin rounds
1 (14 oz) can crushed tomatoes
½ cup dry white wine
1 Tbsp Piquant Post Chourico Spice
1 tsp salt, plus more to taste
1 lb littleneck clams, scrubbed
½ lb jumbo shrimp, peeled and deveined
¼ cup parsley, chopped
For garnish: chopped parsley, lemon slices
To serve: crusty bread
Instructions
Heat oil in a large dutch oven or cast iron skillet over Med heat. Add the bay leaves and garlic and saute for 1 minute until the garlic is fragrant and golden but not burnt. Add the onions and peppers and cook for an additional 2 mins.
Add the sausage and cook for another minute to brown. Pour in the crushed tomatoes, wine, Piquant Post Chourico Spice and salt, then stir to mix well. Turn up the heat to High and bring to a boil.
Gently add in the clams and cover with a lid. Cook for about 10 minutes. Remove lid and add shrimp and cook for an additional 3 mins. Remove lid and discard any clams that have not yet opened. Remove pot from heat, stir in the chopped parsley, and adjust the salt if necessary.
Serve in bowls and garnish with more chopped parsley, lemon slices and serve with warm crusty bread.
Notes
Use Portuguese Chourico or Linguica sausage for most authentic flavor. While Mexican Chorizo sausage can be used, it has a different flavor due to the addition of Mexican spices
Feel free to add more seafood options to the stew for more texture, flavor and variety.
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