Cataplana
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1medium onion, chopped
- 2tablespoons olive oil
- ½cup diced smoked ham
- 1tablespoon chopped fresh oregano
- 2cups chicken stock
- ⅔cup ketchup (preferred) or tomato purée
- ½cup heavy or whipping cream
- 1teaspoon Tabasco or other hot-pepper sauce
- ¾pound large shrimp, shelled and deveined
- ¾pound squid, cleaned, bodies cut into rings
- ¾pound cooked lobster meat, cut into chunks
- Salt to taste
- 4cups cooked rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
675 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 58 grams protein; 1555 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Sauté onion in 1 tablespoon of the olive oil until tender.
- Step 2
In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add the onions, ham and oregano; cover and cook until the mixture is fragrant, about 3 minutes. Stir in the stock, ketchup, cream and Tabasco and bring to a boil. Immediately add the shrimp, squid and lobster. Return just to a boil, then simmer 2 minutes, or until the shrimp are pink. Season with salt to taste. Serve immediately with the rice.
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Cooking Notes
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Matthew
Clams in shell - a must
LeeW in Baltimore
Has anyone tried cooking this in a cataplana (the two-sided, hinged copper Portuguese cooking vessel, kind of a prototype pressure cooker)? Seems like it ought to be possible...
Rachel
I have a Cataplana and have made things very similar to this in it. Can confirm it 100% would work.
Robin
Easy and absolutely delicious. We usually swap the lobster for monk fish, which is less expensive, or scallops if they’re on sale. Otherwise follow the recipe exactly. Been making it for years!
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