Portuguese Seafood Cataplana

Recipe courtesy Chef George Gomes Jr., Mauna Key Beach Hotel
Show: Food(ography) Episode: Hawaiian Islands
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 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
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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 professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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