CATAPLANA
So Here is the recipe:
In Saute Pan-
EVOO( extra virgin olive oil)
Thin slice Onion & Fennel - sweat on low heat.
Add Garlic & Bell pepper,Salt ,pepper,Especiaria(Portuguese spice mix)
Then add Diced peeled tomatoes....cook then cover.....set aside.
Create Fish Stock (about 3/4 cup) add small amount of tomato paste - set aside
Nelsa bought some Creme de Marisco packet for this fish stock....you could also use clam juice.
Then in Cataplana:
EVOO & Garlic & Bay leaf...heat to combine flavors.
Cataplana transfers heat very quickly.....garlic should not burn!
Remove pan from Heat.
Now you start Layering the ingredient.
Start with Vegetable mixture.
Then add chopped Piri-Piri pepper.
Layer Fish,Shrimp and squid.
Add lemon wedges.
Sprinkle with cilantro & parsley.
Add fish stock and 1/2 cup of white wine.
Close lid & lock Handles down.
Cook for 7 min on High Heat.
It will start steaming quick...and start to bubble at edges...you can sort of tell it is ready.
Villa Creek 2009 White AMGP 91
