When our family lived in Spain, I recall seeing seafood dishes served in restaurants in a vessel called a cataplana. They are made of copper and, not surprisingly, are clam-shaped, since they are perfect for steaming shellfish: mussels, clams, shrimp, crabs and others. The idea is to bring the cataplana directly to the table from the stove and serve the steamed seafood in it. Of course, you don’t have to have a cataplana to make this tasty dish. You could use your favorite stockpot or Dutch oven – something with a lid.
- 2 Tbsp olive oil
- 8 oz. hot linguica sausage (you could substitute Spanish chorizo or Italian sausage), thinly sliced
- 3 cloves garlic, peeled and thinly sliced
- 2 shallots, peeled and thinly sliced
- 1/2 cup dry white wine
- 1/2 cup diced tomatoes with juice
- 1/2 tsp. paprika
- 1 bay leaf
- 4-5 lbs. clam, mussels, or a combination, cleaned
- 2 Tbsp minced Italian parsley
- Heat the olive oil over medium-high heat in a cataplana or large pot.
- Saute the linguica for a few minutes, stirring, until the sausage begins to crisp and releases its fat.
- Add the garlic and shallots and cook, stirring occasionally, until wilted – about 2-3 minutes.
- Stir in the wine, tomatoes, paprika, and bay leaf. Boil the mixture until the liquid is reduced by about half.
- Add the shellfish to the cataplana or pot and give them a good stir. Cover and steam the shellfish until all of the clams and mussels open their shells. Discard any that don’t open.
- Sprinkle the parsley over the shellfish and serve with crusty, grilled bread.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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