Cataplana de Marisco
Seafood stew cooked in a copper clam-shaped pot (cataplana).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Mesa Portuguesa com certeza
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The cataplana itself, the clam-shaped copper cooking vessel, is believed to have Moorish origins, reflecting the historical influence of Moorish rule in the Algarve region of Portugal. This influence is also seen in the use of certain spices and ingredients. Over time, the dish evolved to incorporate the abundance of fresh seafood available along the Portuguese coast.
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Cataplana de Marisco is more than just a dish; it's a cultural experience, particularly in the Algarve region. The communal nature of sharing a cataplana from the unique copper pot creates a sense of gathering and celebration.
The Cataplana Vessel
The copper cataplana itself is a symbol of Algarve's culinary heritage. Its unique design helps to steam the ingredients, preserving their flavors and textures. It's often a centerpiece of the dining experience.
Communal Dining
Cataplana de Marisco is typically served family-style, encouraging sharing and conversation around the table. It's a dish designed to be enjoyed with others.
Celebration Dish
Often served at special occasions and gatherings, Cataplana de Marisco signifies abundance and festivity. It's a way to showcase the region's rich seafood bounty.
Algarve Identity
Cataplana is deeply intertwined with the culinary identity of the Algarve. Experiencing cataplana offers insights into Algarve culture and traditions.
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Cataplana de Marisco offers a symphony of seafood flavors, complemented by aromatic herbs and the sweetness of vegetables, all brought together by a rich, savory broth.
The dominant flavors are, of course, those of the various seafood components, such as clams, mussels, shrimp, prawns, lobster, or fish, each contributing its unique marine essence. Onions, garlic, and tomatoes provide a foundational sweetness and acidity. Bell peppers add a mild, vegetal note. White wine introduces brightness and depth. Bay leaf, parsley, and often coriander provide fresh, herbal aromatics. Piri-piri (chili pepper) can add a subtle or pronounced heat, depending on preference. Olive oil is crucial for richness and carrying the flavors. Smoked sausage, such as chorizo, is frequently added for a smoky, savory depth.
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Fresh Seafood is Key
The quality of the seafood is paramount. Use the freshest possible ingredients for the best flavor.
Layering Flavors
Layering the ingredients correctly in the cataplana pot is important. Start with the vegetables and herbs, then add the seafood, layering the ones that require longer cooking times at the bottom.
Don't Overcook the Seafood
Be careful not to overcook the seafood, as it can become tough and rubbery. The steaming process in the cataplana pot usually cooks the seafood relatively quickly.
Adjust the Spices
Adjust the amount of piri-piri or other spices to your liking. Start with a small amount and add more if needed.
Serve Immediately
Serve the cataplana immediately after cooking to enjoy the flavors and aromas at their peak. Garnish with fresh parsley or coriander for a final touch.
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