pork, chorizo & seafood cataplana - serves 4

100 ml extra virgin olive oil
150g chorizo, sliced
600g pork fillet, cut into 2 cm cubes
4 cloves of garlic, crushed and chopped
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 tbsp tomato puree
1 tbsp caster sugar
2 tsp smoked paprika
3 bay leaves
1 tsp chilli flakes (or 1/2 tsp chilli powder)
pinch of saffron
1 tbsp crushed black peppercorns
2 x 400g cans chopped tomatoes
300ml dry, unoaked white wine
500g rope grown mussels (cleaned)
8 large prawns
8 small squid, cleaned and large dice
1 unwaxed lemon, zest and juice
handful of coriander, chopped

Heat the olive oil in the wok

Brown the pork and chorizo over a medium heat for a few minutes. Remove to a bowl with a slotted spoon.

Add the onions and peppers. Sauté over a low heat for 2 minutes. Add the garlic and sauté for another 2 minutes.

Stir in the tomato puree, chilli, black pepper, paprika, sea salt and continue to stir on the heat for 1 minute.

Add the sugar, wine, bay leaves, saffron and canned tomatoes. Simmer for 5 minutes uncovered to thicken a little.

Return the pork and chorizo to the pan. Cover and simmer for 15 minutes.

Turn up the heat a little to fast simmer, add the lemon juice and zest, prawns, squid and stir. Bring back to a fast simmer, put the mussels on top, cover for 5 minutes until all the mussels have opened..

Sprinkle with chopped coriander and serve, perhaps with some crusty bread.

And lots of Portuguese red wine from the Douro.

cataplana pan

 

Portuguese pork and shellfish in a spicy tomato sauce. I'm rather fond of the Iberian habit of pairing chicken or pork with shellfish and crustaceans.

Cataplana is really the name of the Portuguese pot that this dish is cooked in. A copper clam shell hinged double wok like pot. I presume you don't have one of these, so a large wok with a lid will do fine

I came across this dish in Restaurant Portugalia when I was working in Amsterdam. I thought the dish was interesting although their execution left a little to be desired. This recipe is better