Como fazer Cataplana de Marisco

Por que começar aqui

Cataplana de Marisco is cooked the way the Algarve cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Cataplana de Marisco originates from the sun-drenched Algarve, a coastal region where the ocean's bounty is celebrated. In this home-style version, there's no ceremony, just the simple pleasure of fresh seafood cooked with a generous hand of olive oil and a pinch of salt judged by feel. Here, the cataplana pan is a vessel of tradition, yet the dish is as familiar as a family heirloom, served informally with love. Expect a medley of flavors where the sea sings through clams and mussels, balanced by the warmth of chouriço and the freshness of coriander. Each bite is a dance of textures, from the tender shrimp to the silken monkfish, all lifted by the gentle heat of piri-piri and the sweetness of peppers and tomatoes. It's a celebration of the Algarve's finest, best enjoyed with crusty bread to mop up the luscious broth.