Cataplana de Marisco

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Heat the olive oil in a cataplana or a large, heavy-bottomed pot over medium heat.

   Около 1 мин

   Совет повара: If you don't have a cataplana, a Dutch oven or a large pot with a tight-fitting lid will work well.

2. 2

   Add the yellow onion and cook until softened and translucent, about 5-7 minutes.

   Около 7 мин

3. 3

   Stir in the garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes until the peppers start to soften.

   Около 5 мин

4. 4

   Pour in the canned crushed tomatoes and white wine.

   Около 1 мин

5. 5

   Add the bay leaf, smoked paprika, saffron threads, red pepper flakes (if using), salt, and black pepper. Stir to combine.

   Около 1 мин

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.

   Около 10 мин

7. 7

   Nestle the firm white fish chunks into the sauce, then arrange the shrimp, clams, and mussels on top.

   Около 3 мин

   Совет повара: Ensure the clams and mussels are well-distributed so they can steam evenly.

8. 8

   Cover the cataplana or pot tightly and increase the heat to medium-high. Cook for 8-10 minutes, or until the clams and mussels have opened and the shrimp are pink and cooked through.

   Около 10 мин

   Совет повара: Discard any shellfish that do not open after cooking.

9. 9

   Remove from heat and let it rest, covered, for 5 minutes before serving.

   Около 5 мин

   Совет повара: This allows the flavors to settle and the seafood to finish cooking gently.

10. 10

    Garnish with fresh cilantro before serving.

    Около 1 мин

    Совет повара: Serve directly from the cataplana with crusty bread for dipping.