The Algarve is part of the southern region and beaming coastline of Portugal. Home to sandy beaches, wild waves (making it a surfer’s slice of heaven) it is also home to an incredible abundance of seafood and fresh produce highlighting the “fruits of the sea.”
Enter the cataplana - the Algarve’s culinary star that is hard to pass.
Somewhere in-between a North African tagine and Spain’s lovechild paella (minus the rice), cataplana also gets its name from the cookware it is prepared in. Two clam-shaped shells are hinged together during cooking to allow its contents to be steam-cooked in its own juices and flavours - similar to that of a pressure-cooker.
Traditionally made out of beaten copper, it was dome-shaped to allow to fill them with vegetables and spices and take them along on their fishing trips to cook their fresh seafood in over a fire. Cooking it in a cataplana retains all the heat and flavour and gives the base a luscious liquid perfect for dipping.
There is some debate about the exact origins of the cataplana. Some say it was invented by Portuguese metal craftsmen , while others believe its introduction was by , swept across Portugal's southern coast.
Like it's close relatives the tagine and paella, there are variations but this stew pays homage to seafood at its core. What begins with a refogado (a Portuguese-style sofrito) of onion, garlic, smoked paprika and saffron, the protein and vegetables are then added along with stock, a little wine and/or water, brought to a simmer and then cooked over a low heat. Many restaurants and households will make their base sauce or their stock from scratch before cooking.
You will usually find the likes of prawns, clams, mussels, monkfish, but don't be surprised to find Portuguese sausage, cod, octopus and other meats such as pork or rabbit under the lid. Cooked with a colourful selection of vegetables and spices the result is an aromatic and slightly-sweet, tomato-based stew.
Serve with bread for dipping or boiled potatoes for soaking and a glass of vinho verde, or sparkling "green wine" from the northern part of Portugal, this is the Algarve's frontrunner when it comes to must-haves.
And don't worry if you haven't got your very own cataplana pan at home - you can substitute by using a wide pot or sauté pan.
Make your own cataplana thanks to this and tune in for his , special where he designs his own Eurovision party menu. Available on .
Supreme cataplana Source: Destination Flavour
