Time: 40 min.
Complexity: easily
Servings: 4 - 6

In Portugal, a cataplana is a metal pan that looks like a large shell with a hinged lid. The lid closes, and the food inside is steamed and sautéed. If you don't have a cataplana, you can use a wok with a lid or a large Dutch oven.

Ingredients:

• 1.8 kg of young mussels or other mollusks (clean and rinse the shells thoroughly)
• 2 large ripe tomatoes, seeded and diced
• 450 g hard smoked sausage (remove casing)
• 110 g of dry-cured ham
• 1/4 cup olive oil
• 1 red bell pepper, cored, seeded and thinly sliced
• 1 green bell pepper, cored, seeded and thinly sliced
• 2 medium white onions, thinly sliced
• 2 crushed cloves of garlic
• 1 heaping tbsp paprika
• A pinch of red pepper flakes
• 2 bay leaves
• 1 cup dry white wine
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Portuguese bread as an addition

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mollusks, chorizo ​​sausage, ham, sweet pepper, tomatoes, onions, garlic, white wine, lemon juice, paprika, red pepper flakes, white bread, parsley

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Preparation:

Step 1
• Pour olive oil into a large Dutch oven and set it over medium heat. When the oil begins to smoke lightly, add the peppers, tomatoes, onion, and garlic. Cook, stirring occasionally, for about 7 minutes, until the vegetables are softened but not browned.
  
  Add the ham and sausage and stir for 2 minutes to render some of the aromatic fat. Add the paprika, pepper flakes, bay leaves, and wine. Simmer, stirring, for 10 minutes to reduce the liquid slightly. (If using a cataplana, transfer the sauce to it and continue cooking as directed.)
Step 2
• Place the clams in the sauce and toss with a large spoon until they're well coated and a little sauce dribbles over the top. Squeeze in some lemon juice and sprinkle with chopped parsley.
  
  Cover the casserole dish or cataplana tightly and simmer over medium heat for 15 minutes, until the shells open—don't peek! Discard any shells that haven't opened. Remove the cataplana from the heat and open it on the table. Ladle the soup into bowls and serve immediately with crusty Portuguese bread.

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