Cataplana is the name given to the container in which the dish is cooked, but it is also the name given to the dish itself. It involves combining a unique and unusual set of ingredients that come together to create a dance of flavours and colours.
Succulent fish combined with the essence of seafood, cooked slowly over low heat with a mixture of textured vegetables, and we have our cataplana. There are no secrets or tricks, just passion and imagination!
Ingredients for 10 people:
(if you don't like or don't have any of the fish or seafood, you can substitute it with a food that you like better)
- Grouper - 1500 grams
- Squid - 300 grams
- Clams - 300 grams
- Monkfish - 1200 grams
- Mussels - 500 grams
- Prawns - 600 grams
- Lobster - 400 grams
- Onion - 500 grams
- Tomatoes - 500 grams
- Alho - 20 gramas
- Garlic - 20 grams
- Courgette - 500 grams
- Yellow pepper - 150 grams
- Red pepper - 150 grams
- Olive oil - 120 ml
- Salt to taste
- Pepper to taste
Preparation:
Start by preparing the freshest vegetables from the market. Cut the ripe tomatoes, courgettes and peppers into generous cubes, then cut the onion into large pieces, without burning your eyes. Heat the cataplana over a low heat with a drizzle of olive oil. Place the clams on the bottom, creating a base for all the ingredients. This is the secret to preventing them from sticking. Add the vegetables in the following order: onion, chopped garlic, tomato, peppers, courgette and a little finely chopped coriander. Season with a little salt and pepper and let the magic happen for 5 minutes.Now it's time to add the kings of the dish - the fish and seafood: cubes of monkfish; small slices of grouper; thick slices of squid; half of each peeled prawn; well-washed mussels and the king of seafood - lobster, previously cooked and cut into medallions. Leave to cook for about 5 minutes. Using your imagination and creativity, top the cataplana with the lobster, the remaining prawns and plenty of coriander to flavour our dish well.Refresh with white wine, adjust the seasoning and close the cataplana for 15 minutes. The final discovery is wonderful. Opening the cataplana requires caution, as the fragrant and tasty steam can reach our eyes in seconds, but with care, it is a delight for all the senses.We suggest serving with white rice or boiled potatoes and enjoying the aromas and essences that this dish brings us.
