I've decided that the next 3 blogs will feature seafood! It's seafood week!!!
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| Seafood Cataplana in this month's Coastal Living! |
This pretty dish was ready in less in 20 minutes. It's easy, it smells great while cooking, and I've got to be honest...I did a fist pump when all the clams opened up.
This is a Portuguese dish. Cataplana is the name of both the recipe and the pan that it is cooked in. A Cataplana is a Portuguese clam shaped pan. I didn't have one of those, but a large saucepan will work just fine.
Ingredients:
1 Tbsp olive oil
6 to 8 ounces chorizo sausage
2 cloves of garlic, minced
1 bay leaf
1 tsp paprika
1/4 to 1/2 tsp salt
1/8 tsp dried crushed red pepper (optional)
1 (14 ounce) can crushed fire-roasted tomatoes, undrained
1/2 cup white wine
18 small clams in shells, scrubbed
1/2 lb peeled and deveined large raw shrimp with tails
1 Tbsp chopped fresh parsley
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| Heat oil in saucepan over medium-high heat. Add sausage and cook until lightly browned (about 5 minutes). Add onion and the next 4 ingredients (and red pepper if desired). Cook 5 minutes or until veggies are tender. |
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| Stir in tomatoes (I used diced instead of crushed) and wine; bring to a boil. |
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| I got little neck clams from the Publix seafood counter. The were already cleaned and ready for cooking. |
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| Add clams and shrimp to the boiling sauce. Close the lid and cook, shaking pan occasionally, about 7 minutes or until clams open. |
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| Open the lid very carefully- lots of steam. (Discard any clams that do not open.) |
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| Sprinkle with parsley and serve. It makes 2 servings. |
We added a little rice to a bowl and covered it with half of the seafood and sauce.
I think this could easily make 4 servings if I added more rice to the bowl and included a crusty bread and a side salad.
I'm kinda proud of this one!
We're off to a great start on seafood week!
La Bonne Vie Y'all!
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