All the steps to cook a typical Portuguese cataplana
The streets of Loulé, in the Portuguese Algarve, are home to jewels such as its Market, where tourists and locals buy homemade jam, piri-piri, brandy, fruits, vegetables and, of course, the fish of the day, fresh from the port.
“An important part of our essence is always betting on local, seasonal and fresh products, which in general come from regional markets”, says Bruno Viegas, chef of the Hotel Anantara Vilamoura, to Conde Nast Traveler.
Around this 1908 building private houses alternate with terraces, enlivened by the atmosphere that begins to form when evening falls.
Loule Market
In Loulé you will not find the typical souvenir shop with magnets and lighters, here what prevails is craftsmanship: ceramic objects, hand-painted plates, wicker baskets (made on the premises with palm leaves)... Wait a minute, what about that deafening noise?
A local man bangs on a metal container surrounded by junk in the form of a shell made up of two hemispheres that open and close using hinges.
We just walked into a workshop cataplanas: a utensil descended from the Arab tajine (the first 'pressure cooker'), widely used in the cuisine of southern Portugal.
Craftsman working metal in Loulé
Originally, the cataplanas were made of copper, but since this material can be dangerous for cooking, it has now been replaced by aluminum or stainless steel.
All this is very good but our stomach is impatient to know what will come out of the cataplana, name that also receives the dish in question.
Well, its star ingredients are fish and shellfish, in all its varieties, although it can also be made with meat. Or experiment with a 'sea and mountains', why not.
Bruno Villegas, chef at Anantara Vilamoura
“Portuguese cuisine is in fashion because it is authentic and genuine. Its strong connection with the products of the land and the sea conquers even the most demanding palates”, comments Bruno Viegas.
“Furthermore, although it never stops renewing itself, Portuguese cuisine respects all the teachings of the ancestral techniques” he continues.
To the main ingredient, we add vegetables, greens, parsley, cilantro... We close, let it steam cook; we open, et voilà!: the delicious aroma of the Atlantic invades us immediately.
It smells like the sea, it smells like the mountains, it smells like tradition. In short, it smells like the Algarve. And you know the best? You can do it at home. Don't worry if you don't have a cataplana, you can do it in a large container that can be covered. aim!
mussel cataplana
INGREDIENTS
In this case we are going to opt for the typical recipe based on seafood from the Algarve area. We will need:
- 200 grams of monkfish
- 200g stripe
- 200g dogfish
- 150g of clams
- 2 onions
- 2 ripe tomatoes
- 2 green peppers
- 2 cloves of garlic
- 1 deciliter of white wine
- 0.5 dl of brandy
- 100g of ham
- 100g chorizo
- 1 bay leaf
- 2 potatoes
- a sprig of coriander
- coarse salt and piri piri to taste.
(Quantities for four people)
It smells like the sea, it smells like the mountains, it smells like tradition. Anyway, it smells like Algarve
ELABORATION
1.Wash the clams in cold water. Do not forget to have them in salt water or salt water a few hours before cooking.
2.Cut the fish into small pieces and season with coarse salt.
3.Peel the shrimp leaving the head and tail. With the tip of the knife, make a small cut in the center of the shrimp to remove the intestine.
4.In a cataplana, add half of the onions sliced, half pepper cut into strips and olive oil.
5.Add the fish and sprinkle everything with white wine and brandy.
6. Add the rest of the onions and the cut pepper.
You cannot leave the Algarve without trying the cataplana, one of its most typical dishes
7. We cut the tomatoes and add them together with the bay leaf and the minced garlic cloves.
8.We also add the sprig of cilantro.
9.Put the finishing touch by adding ham, chorizo, shrimp and clams.
10.Close the cataplana and leave it cook until it boils, then leave it for 15 minutes over low heat.
11.We serve the cataplana with potatoes previously cooked separately and cut into slices.
If, in addition to being hungry, you have really wanted to visit the Algarve, the Anantara Vilamoura offers a gastronomic experience where you can savor local products – its EMO restaurant is a must-visit, discover the region's wines and the star plan: Spice Spoons, an authentic immersion in Portuguese gastronomy.
Cataplana of monkfish and clams
WHAT IS THE SPICE SPOONS EXPERIENCE?
In the morning you will go to the market with a local guide to buy the ingredients that you will use in your Portuguese cooking class. In addition, the hotel has a garden where you will collect aromatic herbs.
Time to get our hands dirty: It's time to prepare a menu made in Algarve (starters, main course and dessert) that you will taste later.
In addition to the cataplana, you will prepare chorizo with brandy, cheese boards, tuna steak, the typical twelve rice or a delicious milk cream.
Take advantage!
Stainless steel cataplan