👨‍🍳 تعليمات

1. 1

   Prepare the cataplana: If using a traditional copper cataplana, heat it over medium heat. If using a modern stovetop-safe pot with a tight-fitting lid, place it over medium heat. Add the olive oil. Once shimmering, add the sliced chouriço and cook for 2-3 minutes until it begins to render its fat and crisp slightly.

   ⏱️ 3 minutes
2. 2

   Add the sliced onion to the pot with the chouriço. Sauté for about 5-7 minutes, stirring occasionally, until the onion is softened and translucent, but not browned. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 6-8 minutes
3. 3

   Stir in the diced tomatoes and the dry white wine. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer gently for about 5 minutes to allow the flavors to meld and the alcohol to reduce slightly.

   ⏱️ 5 minutes
4. 4

   Arrange the prepared shellfish (clams, shrimp, and mussels) evenly over the tomato and onion mixture in the cataplana. Season lightly with salt and freshly ground black pepper. Close the cataplana tightly. If using a traditional cataplana, ensure the clasp is secured. If using a pot with a lid, ensure it is sealed.

   ⏱️ 5 minutes
5. 5

   Cook the cataplana over medium-high heat for about 10-15 minutes. The goal is to create enough steam inside the pot to cook the seafood. You should hear a gentle steaming sound. Avoid opening the pot during this time. The shellfish are cooked when their shells have opened.

   ⏱️ 10-15 minutes
6. 6

   Once the shellfish have opened, carefully open the cataplana (be mindful of the hot steam). Stir in the chopped fresh cilantro. Taste and adjust seasoning with salt and pepper if needed. Discard any shellfish that did not open.

   ⏱️ 2 minutes
7. 7

   Serve the Cataplana de Marisco immediately, directly from the cataplana pot at the table for a dramatic presentation. It is traditionally served with crusty bread to soak up the delicious broth.