CATAPLANA WITH CLAMS, MUSSELS AND CHOURICO

Cataplana with Clams, Mussels and Chourico image

Number Of Ingredients 15

8 Whole Allspice Berries
4 ounce Olive Oil
2 Bay leaves
1/2 teaspoon red pepper flakes
8 cloves Garlic
1 Onion, Small
8 ounces Chourico, Portuguese not Spanish
1 cup Dry White Wine
14 ounce Whole Canned Tomatoes (San Marzano-Best)
2 pounds Littleneck clams ( about 20 clams) scrubbed
2 pounds Mussels (Scrubbed and de-bearded)
1/4 teaspoon Black Pepper
2 tablespoons Italian Parsley
2 tablespoons Cilantro (optional)
1 loaf loaf crusty baguette or other rustic loaf of bread

Steps:

Crack the allspice berries by gently crushing them under a small frying pan. Heat the oil in a cataplana or large sauté pan over medium heat. Add the bay leaves, allspice berries and crushed red pepper, and cook, stirring constantly, until the bay leaves turn olive color, about 1 minute.
Add the garlic and swirl it in the oil until the slices become golden on the edge, about one minute. Stir in the onions and peppers and increase the heat to medium-high. Sauté, stirring frequently, until the peppers begin to lose their vibrant color, about 2 minutes. Add chouriço and sauté until it begins to tint the vegetables brownish-red, another minute.
Stir in tomatoes (diced and juice), wine and black pepper and let the stew come to a boil. No salt will be needed because of the natural salinity of the clams. Add the clams, cover tightly and steam them for 4 minutes.
Open the cataplana (or covered sauce pan) and quickly add the mussels and stir the pot and cover, then steam for other 3 or 4 minutes until all the clams are open.
Stir in chopped parsley and cilantro and serve family style in the cataplana or divide the stew evenly onto 4 soup plates.