Cataplana de Marisco (Seafood Cataplana)

Ingredients

• 4 tbsp Olive oil
• 1 large Onion
• 4 cloves Garlic
• 1 Red bell pepper
• about 790 g Tomatoes (canned, diced)
• 0.5 cup White wine
• about 450 g Clams
• about 450 g Mussels
• about 450 g Shrimp (peeled and deveined)
• about 113 g Chorizo (gluten-free)
• 0.25 cup Fresh cilantro
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place your cataplana pot or a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 4 tablespoons of olive oil.
2. 2Add the 1 large onion, 4 cloves of garlic, and 1 red bell pepper to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened. The onion should look translucent.
3. 3Pour in the about 790 g of canned diced tomatoes and 0.5 cup of white wine. Stir everything together and bring the mixture to a gentle simmer.
4. 4Add the about 450 g of clams, about 450 g of mussels, about 450 g of shrimp, and about 113 g of gluten-free chorizo to the pot. Stir gently to combine.
5. 5Cover the cataplana pot or pot tightly. Cook for 8-10 minutes, or until the clams and mussels have opened. Discard any clams or mussels that remain closed after cooking.
6. 6Stir in the 0.25 cup of fresh cilantro. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt and pepper if needed.
7. 7Serve the Cataplana de Marisco immediately. It is delicious served with gluten-free bread for dipping.

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