Cataplana De Marisco (portuguese Seafood Stew)
By Sarah Entwistle, @supperbysarah_
Cataplana De Marisco (portuguese Seafood Stew)
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
8-12
Cataplana de Marisco is a soulful Portuguese seafood stew that proves simple cooking can still deliver bold, unforgettable flavor. With a tomato-rich base and a medley of fresh seafood—here, I use shrimp, squid, and clams—this dish lets the ingredients shine. Think of it as an elevated Manhattan clam chowder, infused with the warmth of garlic, paprika, and white wine. It’s perfect for those cool summer nights when the breeze rolls in, you’ve thrown on a sweater, and you’re craving something comforting yet vibrant. A handful of Swiss chard adds a fresh pop of green, though any leafy green will do. Traditionally, this dish is cooked and served in a cataplana—a hinged, clamshell-shaped copper vessel (much like a tagine) that locks in steam and flavor—but a large Dutch oven or covered pot works just as well. Best of all, it’s made for sharing—gather your friends, pour some wine, and serve it straight from the pot.
Servings: 8 to 12
Special Equipment:
- Dutch oven
Ingredients:
- 20 littleneck clams (about 9 ounces), scrubbed
- 1 lb jumbo tail-on raw shrimp
- 8 ounces squid, head and tentacles removed
- 8 ounces chorizo
- 1 large yellow onion
- 2 medium fresh Cubanelle chiles
- 4 garlic cloves
- 1/2 cup dry white wine
- 2 (14 1/2-ounce) cans whole peeled tomatoes
- 2 cups clam juice
- 2 bay leaves
- 1 tablespoon paprika
- 1 bunch swiss chard
Method:
Wash and dry the fresh produce. Separate the swiss chard leaves from the stems. Roughly chop the stems; thinly slice the leaves into ribbons. Roughly chop the garlic. Medium dice the onion. Place the tomatoes (and the juice) in a bowl and gently crush with your hands. Remove the chorizo from the casing; crumble the meat into a bowl.
Place the clams in a large bowl and cover with cold water and a big pinch of salt. Let soak for about 20 minutes to draw out any sandy debris and then drain and rinse thoroughly. Working one piece of squid at a time, peel off the purple-speckled skin from the mantle; use your fingers or a knife to help start the peel. Rinse out the body under cold running water to remove any remaining innards; check for any leftover bits and scrape gently if needed. Remove the fins (side flaps) and discard; thoroughly pat dry with paper towels. Leaving the tail on, remove the shells from the flesh of the shrimp; using a pairing knife, make a shallow cut along the shrimp’s back and remove the digestive tract. Set everything aside.
Heat oil in a large Dutch oven over medium-high. Add crumbled chorizo; cook, stirring often, until fat just starts to render, about 3 minutes. Add onion, peppers, chard stems, and garlic; season with salt. Cook, stirring occasionally, until vegetables are just softened, about 5 to 7 minutes.
Add wine to mixture in Dutch oven; cook, scraping up any browned bits from the bottom, until nearly evaporated, about 2 minutes. Add crushed tomatoes and juices, clam juice, bay leaves, and paprika. Bring to a boil over medium-high. Cover and reduce heat to medium-low; simmer for 15 minutes, or until the liquid is reduced by half.
Add chard leaves and a big pinch of salt to the pot. Nestle clams, shrimp, and squid into the stew. Cover and increase heat to medium-high; cook until clams open and shrimp and squid are just cooked through, 4 to 6 minutes. Discard any closed clams. Taste then season with salt, if desired. Ladle the finished stew into individual bowls and serve with crusty bread, if desired.