Anyone have a good cataplana recipe?

Answer 1

Hi,

Pork and Clam Cataplana:
Servings: 8

Ingredients:
6 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon sweet paprika
2 1/2 teaspoons crushed red pepper
Sea salt
3/4 cup pure olive oil
2 pounds boneless pork loin, cut into 1/2-inch dice
3/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 cups dry white wine
3 pounds Manila clams or cockles, scrubbed and rinsed
1/4 cup finely chopped flat-leaf parsley

Directions:
In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the pure olive oil and process to a paste. Add the remaining 1/2 cup of pure olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, about 10 minutes.
Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer. Sprinkle with the parsley and serve in deep bowls.

WINE The spices and clams in this pork dish suggest a smooth, well-rounded white with intensity but little oak. Try a Portuguese Chardonnay such as the 1997 Quinta de Pancas Estremadura or the 1998 Quinta de Cidro.
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Servings: 6
Prep Time:: 15 to 30 minutes
Cook Time: 30 to 45 minutes
Meal Type: Entree
Main Fish: Clams

Ingredients:
6 ounces (1/4-inch) diagonally sliced turkey kielbasa or chorizo
1 cup diced onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 garlic cloves minced
1-1/2 cups coarsely chopped mushrooms
1 cup chopped green onions
2 cups water
2 cups dry white wine
2 cups Howard's Tomato Sauce
1 (8-ounce) bottle clam juice
3 dozen littleneck clams scrubbed

Directions:
Heat a large nonstick skillet over medium-high heat. Add sausage; saute 4 minutes. Reduce heat to medium-low. Add diced onion, bell peppers, and garlic; saute 5 minutes. Add mushrooms and green onions; saute 2 minutes.
Add water, wine, tomato sauce, and clam juice; bring to a boil. Reduce heat, and simmer 25 minutes. Add clams; cover, and simmer 5 minutes or until clam shells open. Discard any unopened clam shells.
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Servings: 4
Ingredients:
3 garlic cloves (peeled)
1 tablespoon paprika
1 1/4 teaspoons crushed red pepper flakes
sea salt (to taste)
6 tablespoons olive oil
1 lb pork (cubed)
6 tablespoons olive oil
1 onion (minced)
1 cup dry white wine
2 cups shucked clams (rinsed, chopped)
2 tablespoons parsley (minced)

Directions:
In a food processor combine the garlic, paprika, pepper flakes and salt. Puree, adding oil until smooth.

Pour over pork. Coat well. Cover. Chill 24 hours.

Heat oil in a skillet over high heat.

Add pork and marinade. Cook over high until pork is no longer pink.

Transfer with a slotted spoon to a bowl.

To pan add onion. Cook over high for 5 minutes.

Add wine. Reduce heat. Cook 10 minutes.

Return pork. Add clams. Heat through. Season to taste if needed.

Top with parsley.
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Seafood Cataplana: (Portugese)
Very Simple, Delicious and Quick. 20 Min. Prep and Servings:4
Ingredients:
8 ounces fresh mussels, scrubbed (in shell)
8 ounces fresh small clams, scrubbed (in shell)
8 ounces raw prawns (in shell)
8 ounces baby calamari, tubes cut into rings
4 fluid ounces white wine
4 garlic cloves, chopped
8 sprigs fresh thyme
1 bay leaf
2 fluid ounces extra virgin olive oil

Directions:
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.
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SEAFOOD "CATAPLANA" With SAFFRON, VERMOUTH, and SORREL:
This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.
Servings:4
Ingredients:
garlic cloves
1 small shallot
1 small onion
1 red bell pepper
1 green bell pepper
1 small vine-ripened tomato
16 small hard-shelled clams (less than 2 inches in diameter) such as littlenecks
30 mussels (preferably cultivated)
16 large shrimp (about 1 pound)
2 tablespoons extra-virgin olive oil
1/2 cup dry vermouth
2 cups dry white wine
1/2 teaspoon crumbled saffron threads
2 cups fish stock or bottled clam juice
1 cup heavy cream
sea salt
30 thawed frozen cooked crayfish tails (about 1/2 pound)
1 tablespoon chopped fresh sorrel leaves

Directions:
Mince garlic and finely chop shallot and onion. Cut bell peppers into julienne strips. Cut tomato into 1/4-inch dice. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp.
In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened. Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or clam juice and cream and bring to a boil. Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels. Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes. Return seafood to cooking liquid and stir in crayfish and sorrel. Heat cataplana over moderate heat until just heated through.
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I hope these receipes will help you to get Applause.
Happy Cooking and Cheers!
V.P.
Dubai

Answer 2

Italian Cataplana Spaghetti Sauce

1 1/4 lbs spaghetti (other pasta is fine)
1/2 cup extra virgin olive oil
4 cloves garlic (sliced fine)
3 dried hot red chili peppers (crushed)
3 tablespoons chopped parsley
parmesan cheese

In a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden.
Pour sauce into a warm serving bowl.
Cook spaghetti in a large pot of boiling salted water.
Drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture.
Sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese.


CHICKEN CATAPLANA

1 lb Boneless Chicken Pieces
1 lb Clams or Mussels in Shells
1 Clove of Garlic
4 oz Onions
2 tb Olive Oil
1 oz Fresh Chopped Parsley

You need a large heavy saucepan for this, with a well fitting lid.
Cut the chicken into one-inch pieces. Scrub the clams or mussels and
peel and finely chop the onions and garlic. Heat the oil in the
saucepan and fry the onion and garlic for two minutes, then add the
chicken and cook over a medium heat for 10 minutes with the lid on,
turning occasionally to make sure it is thoroughly cooked. Add the
shellfish, replace the lid and cook for five minutes, shaking hard
every minute or so until the clam or mussel shells have opened.
Discard any that won't open. Serve in a warm dish with parsley
sprinkled on top.

Answer 3

the home made Kaajals are dark and durable yet they do smudge slightly if rubbed. The recipe to make is very trouble-free. Take 2 dirt Diyas or Lamps. gentle a flame using a cotton stub with help of any oil. conceal the lamp or diya with the different one leaving slightly area for air. placed sufficient oil so as that it lasts for some 6-8 hours. After the flame dies, convey mutually the soot from lamp and use dry kajal. it extremely is amazingly dark and on the same time as using, soak up finger and blow away greater desirable volume. each and every of the superb! Poonam