In Portugal, a cataplana is a metal pan that Looks like a big shell with a hinged lid. Cap it closes, and the products in the pan are steamed and stewed. If you don’t have a cataplan frying pan, you can replace it with a wok with a lid or a large roasting pan. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg juvenile shells or other mollusks (good to clean sink and rinse)
- 2 large ripe seeds peeled and diced tomato
- 450 gr hard smoked sausage (remove the shell)
- 110 gr. dried ham
- 1/4 Art. olive oil
- 1 peeled and coreless and chopped thin strips of red bell pepper
- 1 peeled and coreless and chopped thin strips of green bell pepper
- 2 thinly sliced medium white onions the size
- 2 minced cloves of garlic
- 1 tbsp. l with a slide of paprika
- A pinch of red pepper flakes
- 2 bay leaves
- 1 tbsp. dry white wine
- Juice 1 Lemon
- 1/4 Art. chopped fresh parsley
- Portuguese bread as a supplement
Recipes with similar ingredients: shellfish, chorizo sausage, ham, sweet pepper, tomatoes, onions, garlic, white wine, lemon juice, paprika, red pepper flakes, white bread, parsley
Recipe preparation:
- Pour olive oil into a large roasting pan and place it on medium fire. When the oil starts to smoke slightly, put the pepper, tomatoes, onions and garlic. Cook, stirring, for about 7 minutes, until vegetables will not become soft, but will not brown. Add the ham and sausage and mix for 2 minutes, so that a little aromatic fat. Add paprika, pepper flakes, bay leaves and wine. Stew, stirring, for 10 minutes, so that the liquid evaporates a little. (If using a cataplana, transfer the sauce to it and cook further, as stated in the recipe.)
- Put the clams in the sauce and mix with a large spoon to they were well covered with sauce and a little sauce was on top. Squeeze lemon juice and sprinkle with chopped parsley. Tight close the roasting pan or cataplana and simmer over medium heat for 15 minutes, until the shells open – do not peep! Throw away the seashells which did not open. Remove the cataplane from the fire and open it on the table. Pour the soup into bowls and serve immediately with crispy portuguese bread.
