ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seafood Cataplana

Prep time 15 mins
Cook time 17 mins

Makes 2 servings


  • 1 tablespoon olive oil
  • 6 to 8 ounces chorizo sausage or other firm smoked sausage, sliced
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon dried crushed red pepper (optional)
  • 1 (14-ounce) can crushed fire-roasted tomatoes, undrained
  • 1/2 cup white wine
  • 18 small clams in shells, scrubbed
  • 1/2 pound peeled and deveined large raw shrimp with tails
  • 1 tablespoon chopped fresh parsley

How to Make It

  1. Heat oil in a large cataplana or saucepan with lid over medium-high heat. Add sausage and cook, stirring occasionally, 5 minutes or until lightly browned.

  2. Add onion, next 4 ingredients, and red pepper, if desired; cook 5 minutes or until vegetables are tender. Stir in tomatoes and wine; bring to a boil. Add clams and shrimp.

  3. Lock cataplana lid and cook, shaking cataplana occasionally, 7 minutes or until clams open. Or, cover saucepan and cook, stirring occasionally if necessary, 7 minutes or until clams open. (Discard any that do not.) Open carefully; sprinkle with parsley.