Recipe courtesy of George Gomes Jr.
Episode: Hawaiian Islands
Portuguese Seafood Cataplana
Total:
25 min
Active:
10 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 ounce linguica sausage or fresh chorizo, removed from the casing
  • 1 1/2 tablespoons sliced shallot, optional
  • 1 1/2 tablespoons chopped garlic
  • 1 pound fresh manila clams
  • 1 1/2 ounces medium-size shrimp, peeled and deveined
  • 1/4 cup crushed vine ripe tomatoes, fresh or canned
  • 2 tablespoons white wine
  • Smoked paprika
  • Hawaiian sea salt and freshly ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 lemon, cut into wedges, for serving

Directions

In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes. 

Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes. 

Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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