Cataplana
The Cataplana, a hinged, domed cooking vessel suggestive of the bivalves that frequently get cooked in it, makes a pleasing show at the dinner table when the lid is unsealed and the fragrant vapours are released. If you don't have a Cataplana, a good pot with a tight lid can accomplish much the same thing, but it can never match the show quality of Cataplana being delivered right to the table in all its hammered-copper glory!
Ingredients:
1/4 cup olive oil
2 medium yellow onions, diced
3 garlic cloves, minced
2 cups plum tomatoes, chopped
1 cup white wine
1 green pepper, diced
1 bunch fresh parsley, chopped
Sea salt
Freshly ground pepper
Piri piri sauce, to taste
24 fresh manila or littleneck clams, in shells
24 fresh mussels, in shells
12 prawns, in shells
1/4 cup brandy
1 chorizo sausage, cut into 1/4 inch slices (about 300 grams)
6 cups cooked rice
Method: 1. Pour the olive oil into the cataplana pan placed over medium high heat. Add the onion and garlic, and sauté until soft, being careful not to brown. Stir in the tomatoes, white wine, chopped green pepper and parsley. Season with salt, pepper and piri piri sauce to taste. Bring to a boil, stirring frequently.
2. Add the clams, mussels, prawns and brandy, cover and cook for about 5 minutes. Remove from heat; discard any unopened shells.
3. Meanwhile, in a small fry pan, cook the sliced chorizo sausage until crisp. Remove from pan and set aside.
4. To serve, spoon the cataplana over a bed of rice and garnish with crispy chorizo sausage.
Serves 6 to 8.
