Cataplana With Clams Mussels And Chourico Recipes

CHORIZO STEAMED CLAMS

Steps:

• Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
• Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
• When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

CLAMS WITH CHORIZO

Steps:

• Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
• Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
• Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

CLAMS IN A CATAPLANA CASA VELHA

Steps:

• Meanwhile, prepare the sauce: Cook the onions, garlic, and green peppers in the oil in a large heavy skillet over moderate heat for 8 to 10 minutes, or until limp and golden. Add the bay leaf, tomatoes, and their juice. Break up any large clumps of tomatoes, bring mixture to a simmer, cover and cook slowly for 30 minutes; add the tomato sauce, prosciutto, smoked ham, and chourico; cover, and cook 30 minutes longer. The sauce can be made as much as 2 days ahead of time but do not buy the clams until the day you plan to serve the cataplana. The sauce should be covered and refrigerated until you are ready to proceed.
• To assemble the cataplana: Spoon 1/2 the tomato mixture into the bottom of a very large cataplana pot, and bring to a simmer over moderate heat. Adjust the heat so that the mixture barely boils, arrange the clams on top, spoon in the remaining tomato sauce and wine, cover tightly, cook 10 minutes over moderately low heat, do not lift cover. Open the cataplana or kettle, scatter the parsley evenly on top, and then toss the clams lightly. If clams have not opened, cover and cook slowly for 5 to 10 minutes longer or until the clams open. Discard any that do not.
• Carry the cataplana or kettle to the table, take off lid, and ladle into large soup plates. Cook's note: Types of small clams to use are West Coast butter clams or small Littleneck clams. Also, be sure to put out a large bowl for empty clamshells.

CLAMS WITH CHORIZO, PEPPERS, AND POTATOES

Steps:

• Cook onions and pepper in oil in a 12-inch heavy nonstick skillet over medium heat, covered, 5 minutes.
• Meanwhile, peel potatoes and cut into 3/4-inch pieces.
• Add potatoes to skillet and cook, partially covered, stirring occasionally, until potatoes are almost tender and vegetables begin to brown, 20 to 25 minutes.
• Add wine and briskly simmer, uncovered, 2 minutes.
• Add chorizo and clams and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Divide among bowls and sprinkle with parsley.

CLAMS AND CHOURICO

Steps:

• Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking.
• Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams.
• Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

SEAFOOD CATAPLANA

Steps:

• Place all the ingredients in the bottom of a cataplana or a wide saucepan with a close fitting lid.
• Place over a low/medium heat, cover with the lid and cook for 5-8 minutes until the mussel and clam shells have steam open.
• Stir well and remove and discard any mussels or clams which haven't opened. Serve immediately.

CLAMS, SHRIMP & CHORIZO CATAPLANA RECIPE

Steps:

• Heat oil in lg pan with lid over med high heat. Add chorizo & cook stirring occasionally 5 min until browned. Add onion, next 4 ingredients & red pepper. Cook 5 min until vegetables are tender. Stir in tomatoes & wine. Bring to boil. Add clams & shrimp. Cover tightly with lid & cook shaking pan occasionally, 7 min until clams open. (Discard any that do not open.). Open pan carefully & sprinkle with parsley. Use Cataplana pan if available (Portuguese clam shaped pan with hinged lid that locks).

CLAMS WITH CHORIZO

Steps:

• Scrub the clams, discarding any with cracked or open shells that fail to close when tapped.
• Heat the olive oil in a nonreactive large sautee pan or saucepan. Prick the sausage a few times with a toothpick. Fry the sausage over medium heat until cooked, about five minutes on each side. Transfer the sausage to a cutting board and let it cool, then cut it into thin slices.
• Discard all but two tablespoons of the fat from the pan. Add the onion and garlic and cook over medium heat until lightly brown, about three minutes. Stir in the sausage, tomatoes, parsley, bay leaf, pepper and wine. Bring the mixture to a boil. Stir in the clams and tightly cover the pot.
• Cook the clams over high heat until the shells open, about eight minutes. Shake the pan occasionally to give the shells room to open. Ladle the clams and cooking liquid into shallow bowls (discard any that have not opened).

HAKE & SEAFOOD CATAPLANA

Steps:

• Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn't have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering - this helps keep in the juices).
• Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

CATAPLANA WITH CLAMS, MUSSELS AND CHOURICO

Steps:

• Crack the allspice berries by gently crushing them under a small frying pan. Heat the oil in a cataplana or large sauté pan over medium heat. Add the bay leaves, allspice berries and crushed red pepper, and cook, stirring constantly, until the bay leaves turn olive color, about 1 minute.
• Add the garlic and swirl it in the oil until the slices become golden on the edge, about one minute. Stir in the onions and peppers and increase the heat to medium-high. Sauté, stirring frequently, until the peppers begin to lose their vibrant color, about 2 minutes. Add chouriço and sauté until it begins to tint the vegetables brownish-red, another minute.
• Stir in tomatoes (diced and juice), wine and black pepper and let the stew come to a boil. No salt will be needed because of the natural salinity of the clams. Add the clams, cover tightly and steam them for 4 minutes.
• Open the cataplana (or covered sauce pan) and quickly add the mussels and stir the pot and cover, then steam for other 3 or 4 minutes until all the clams are open.
• Stir in chopped parsley and cilantro and serve family style in the cataplana or divide the stew evenly onto 4 soup plates.