I love Cataplana. This Portuguese Seafood Gumbo is filled with delicious seafood, so let your imagination guide you. It also calls for Portuguese smoked sausage called linguiça. If you cannot find linguiça sausage feel free to substitute another such as Andouille sausage, which I did and it was just right. It added a bit of heat, which I think that this dish needs, and the broth is sensational. Perfect for dunking that crunchy baguette or roll.
Ingredients
- 1/2 lb Andouille sausage, linguiça sausage or Polish sausage
- 1 tbsp olive oil
- 1 large yellow onion peeled and chopped
- 2 medium cubanelle peppers halved lengthwise, seeded and sliced
- kosher salt and freshly ground black pepper
- 1 1/2 tspn Hungarian paprika
- 1/2 tspn saffron (optional)
- 2 whole bay leaves
- 4 large cloves garlic sliced very thinly
- 1/2 cup white wine
- 2 cups clam juice
- 1 14 oz can fire roasted chopped tomatoes
- 2 cups chopped kale or baby spinach
- 8 little neck clams
- 10 raw tail on deveined shrimp
- 8 mussels scrubbed
- crunchy bread or Portuguese rolls
Instructions
- Gather all ingredients before starting the recipe.
- Slice 1/2 lb Andouille sausage, linguiça sausage or Polish sausage into 1/4" slices.
- Heat 1 tbsp olive oil in a large deep sided skillet or Dutch oven over medium high heat.
- Add sausage and cook until the fat begins to render, about 3 minutes.
- Add 1 large yellow onion, chopped and 2 medium cubanelle peppers cut into 1" chunks and cook until the vegetables are just softened, about 5 to 7 minutes.
- Remove pan from heat, 1 1/2 tspn Hungarian paprika, 1/2 tspn saffron (optional) 2 whole bay leaves and stir to combine. Season with kosher salt and freshly ground black pepper.
- Add 4 large cloves garlic, sliced and cook for another minute or until the garlic becomes fragrant.
- Deglaze pan with 1/2 cup white wine and cook until nearly all of the wine has evaporated, about 2-3 minutes.
- Return pan to heat, add 1 14 oz can fire roasted chopped tomatoes and 2 cups clam juice and bring to a boil.
- Reduce heat, simmer for about 15-20 minutes
- Add 2 cups chopped kale or baby spinach and stir until the greens become soft.
- Increase heat to medium high and add shrimp, clams and mussels to the mixture. Cook for 4 to 6 minutes or until the shrimp has turned pink and the shell fish have opened.
- Serve with crunchy bread or rolls.