Kataplana: business card Portuguese cuisine

Kataplana: business card Portuguese cuisine

Almost every kitchen has a dish that is considered a kind of hallmark of the local cooking. Thus, in France – it is the onion soup, the Austrians are proud of Viennese schnitzel, and in Hungary cherish the traditions of cooking goulash. The fame of these dishes as well as recipes, long since spread around the world. But there are also those which are almost nothing among the iconic national dishes have not heard outside the country, although any of them are really worth seeing. Today we tell about kataplana dish – the culinary symbol of the south of Portugal.



Its name – kataplana – dish received from dishes in which it is cooked. Invented kataplanu somewhere on the boundary of 8-9 centuries, artisans from the village of the Algarve. Historically, that for the manufacture of cookware material was copper. On the one hand, it is possible to give the dish a special flavor, on the other – to provide uniform heating and heat distribution.



It represents kataplana a kind of pan, consisting of two hemispheres. One of these ingredients are placed and then closes the latches tableware arranged on both sides. The dish is stewed over low heat for about an hour, with all the steam stays inside. Due to the nature of design and technology of preparation kataplanu is often called a distant ancestor of the pressure cooker.

cooking Features.


Classical kataplana consists entirely of seafood. But modern recipes allow the use of meat, poultry and vegetables. All components of the dishes are laid out in kataplanu layers, then add the wine and the dish generously seasoned with spices. This kataplana prepared in accordance copper cookware. However, if you wish it, the Portuguese dish can be cooked at home, and instead kataplany use a roasting pan with a tight fitting lid. To taste the dish will turn out not worse, well, except that a little bit, than kataplane.




For the broth:
1-1.3 kg. large shrimp
Olive oil
2 large onions, finely chopped
3 cloves garlic, minced
2 bay leaves
Pinch of saffron threads
1 tablespoon butter
1 tablespoon tomato paste
2 liters of water
5 sprigs of parsley

For kataplany:
2 kg. mollyusok
2 tablespoons olive oil
170 gr. Spanish chorizo and other sausages, cut into small kusochkmi
2 thin slices of ham, chopped
2 large onions, cut in half lengthwise and finely chop half rings
1 green pepper, finely chopped
3 cloves garlic, minced
1 bay leaf
Pinch of saffron threads
1/4 tsp sweet paprika (dobavletsya only if paprika or pepper is not a part of the sausage)
400 gr. tomatoes, roughly chopped
2 tablespoons dry white wine
6-8 cups of broth
Peeled shrimp without a head, the rest of the broth
1/3 cup cream


Bouillon. Clean the shrimp under cold running water: cut off the head, remove the shell. Heat a large Dutch oven roasting pan to medium-high heat. Coat the bottom of a thin layer of oil, then add the shrimp heads and shells and brown. Put the onion, garlic, bay leaf and saffron. Cook until the onion is soft but not browned. Add the butter and tomato paste and cook for a minute or so, then pour 2 liters of water. Heat to boiling, reduce heat. Simmer for about 30-45 minutes. Remove from heat, add a sprig of parsley and let stand for 15 minutes. Strain through a sieve, pressing on the solid particles from the broth.

The broth can be used immediately, store in the refrigerator up to 2 days or freeze for up to 2 months.

Kataplana. Soak the clams in a large bowl filled with water and ice, for at least 15 minutes: it will help get rid of the sand in the shells. Then wash them with a brush and rinse under cold water. Heat the olive oil in a Dutch Dutch oven, add the sausage and ham. Fry, stirring, until lightly browned sausage and ham will not be crispy, about 5-7 minutes. Add the onion and pepper and continue to cook, stirring occasionally, until onion is soft but not brown, about 4 minutes. Add the garlic. Cook for one minute, then put a bay leaf, a pinch of saffron, paprika, tomatoes, pour the white wine. Deglazirovat dishes. Slowly pour in the broth. Simmer for about 20 minutes until all the flavors are well blended. Increase the heat and bring to a boil, add the shrimp and clams, close the lid and cook for about 5-10 minutes, occasionally shaking the dishes. Once the clams open, slowly add the cream and stir.

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