Best Seafood Cataplana With Saffron Vermouth And Sorrel Recipes

Portuguese Seafood Cataplana image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 ounce linguica sausage or fresh chorizo, removed from the casing
1 1/2 tablespoons sliced shallot, optional
1 1/2 tablespoons chopped garlic
1 pound fresh manila clams
1 1/2 ounces medium-size shrimp, peeled and deveined
1/4 cup crushed vine ripe tomatoes, fresh or canned
2 tablespoons white wine
Smoked paprika
Hawaiian sea salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges, for serving

Steps:

In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.

Seafood

Yield Serves 4

Number Of Ingredients 18

4 garlic cloves
1 small shallot
1 small onion
1 red bell pepper
1 green bell pepper
1 small vine-ripened tomato
16 small hard-shelled clams (less than 2 inches in diameter) such as littlenecks
30 mussels (preferably cultivated)
16 large shrimp (about 1 pound)
2 tablespoons extra-virgin olive oil
1/2 cup dry vermouth
2 cups dry white wine
1/2 teaspoon crumbled saffron threads
2 cups fish stock or bottled clam juice
1 cup heavy cream
sea salt
30 thawed frozen cooked crayfish tails (about 1/2 pound)
1 tablespoon chopped fresh sorrel leaves

Steps:

Mince garlic and finely chop shallot and onion. Cut bell peppers into julienne strips. Cut tomato into 1/4-inch dice. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp.
In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened. Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or clam juice and cream and bring to a boil. Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels. Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes. Return seafood to cooking liquid and stir in crayfish and sorrel. Heat cataplana over moderate heat until just heated through.