Cataplana de MariscoAlgarve Seafood Stew

A cataplana is both the pan and the dish. The pan is two hinged, domed halves that clamp shut like a clam shell. Everything steams inside its own juices, and the big moment comes at the table, when you open the lid and the steam rolls out smelling of the sea, garlic and coriander.

Cataplana de marisco is the Algarve version with clams and prawns. Once you have the pan, it's one of the easiest impressive dinners there is.

The recipe

Cataplana de MariscoAlgarve Seafood Stew

The Algarve's famous seafood stew, steamed shut in a cataplana: clams, prawns and chouriço in a tomato, wine and coriander broth. Ready in 40 minutes.

Print Pin Share

Prep20 min

Cook20 min

Total40 min

Serves4

Ingredients

MetricUS

Serves

4

½×1×2×3×

• 1 kg clams (amêijoas), purged (see below)
• 500 g large raw prawns, shell on
• 100 g chouriço, sliced
• 1 large onion, sliced into thin half-moons
• 1 green or red pepper, sliced into strips
• 3 ripe tomatoes, sliced
• 4 cloves garlic, sliced
• 150 ml dry white wine
• 5 tbsp olive oil
• 1 bay leaf
• 1 large bunch fresh coriander, chopped
• Salt, pepper and piri-piri to taste

Purging the clams

Soak the clams in cold salted water (about 35 g salt per litre) for 1–2 hours so they spit out their sand. Lift them out of the water rather than pouring it off, so the sand stays behind. Throw away any with broken shells or any that stay open when tapped.

Method

1. Put the olive oil in the bottom half of the cataplana over medium heat. Add the onion and cook for 5 minutes until soft.
2. Add the garlic, pepper and chouriço and cook for 2 minutes.
3. Layer the tomato slices on top, add the bay leaf and pour in the wine. Season lightly: the clams and chouriço are already salty.
4. Add the clams, then the prawns on top, and scatter over half the coriander.
5. Close the cataplana, fasten the clamps and cook over medium heat for 10–12 minutes. Shake the pan gently once or twice, holding both handles.
6. Take it to the table on a cork board, open it carefully (the steam is very hot) and scatter over the remaining coriander. Throw away any clams that haven't opened.

Clear ticks

Tap ingredients and steps to tick them off. Scaling changes the quantities at the start of each line; check the rest by eye.

What to serve with it

Crusty bread to mop up the broth is essential. Plain white rice or boiled potatoes turn it into a bigger meal. Drink a crisp Vinho Verde with it.

Don't have a cataplana?

A heavy casserole with a tight-fitting lid works. You lose the drama at the table, but the stew tastes the same. If you're thinking of buying one, our cataplana buying guide covers copper vs stainless steel and which size to get.

From the shop

What you’ll need

Links go to Amazon, where you can check today’s price. If you buy, we earn a small commission at no extra cost to you.

Portuguese

Artame stainless steel cataplana, 30 cm

The family size: enough cataplana de marisco for four, carried to the table and opened in a cloud of steam.

Tip: Check it fits your largest burner before you buy.

View on Amazon

Portuguese

Artame stainless steel cataplana, 24 cm

A real cataplana from Artame, a Portuguese cookware maker. Stainless steel works on every hob, induction included. The right size for two.

Tip: Choose 24 cm for 2 people, 30 cm for 4.

View on Amazon

Portuguese

Casafina Portuguese cork placemats, set of 4

Portugal produces about half the world's cork. These heat-safe placemats take a hot cataplana or clay pot.

Tip: Wipe clean with a damp cloth. Don't soak them.

View on Amazon

Portuguese

Vista Alegre Bicos goblets, set of 4

Vista Alegre has made porcelain and glass in Portugal since 1824. These goblets suit a Vinho Verde with your cataplana.

Tip: All-purpose goblets: wine, water or sangria.

View on Amazon