Cataplana (Portuguese Seafood Stew) for Two

Name: Cataplana (Portuguese Seafood Stew) for Two
Yield: Serves 2
Cuisine: Spanish & Portuguese
Ingredients: 6 ounces, extra-large shrimp, (21-25 per pound), peeled, deveined, and cut in half crosswise; ⅛ teaspoon plus ¼ teaspoon, table salt, divided; 1 tablespoon, extra-virgin olive oil; 6 ounces, linguica sausage, quartered lengthwise and sliced ¼ inch thick; 1 , garlic clove, minced; ½ teaspoon, smoked paprika; ¼ teaspoon, red pepper flakes; 1 , small onion, halved and sliced thin; 1 small, fennel bulb, stalks discarded, bulb halved, cored, and sliced thin lengthwise; 1 , small red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1 (14.5-ounce) can, whole peeled tomatoes, drained and chopped coarse; ½ cup, bottled clam juice; ¼ cup, dry white wine; 1½ pounds littleneck or Manila, clams, scrubbed; ¼ cup, chopped fresh parsley; , Lemon wedges

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Appears in Cook's Illustrated May/June 2022

My cataplana captures the treasures of the Algarve region—abundant fresh seafood, smoky cured meat, vibrant paprika—in a rich, ruddy broth.

SERVES2

TIME55 minutes

Cataplana (Portuguese Seafood Stew) for Two

WHY THIS RECIPE WORKS

Our cataplana hews to tradition by using the classic dish amêijoas na cataplana (clams in a cataplana) as a starting point. From there, we added fennel, red bell pepper, and clam juice to create a dish that would feel right at home in the A...

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