Whether you are looking to entertain a group or just your family, this classic seafood dish is a must! This signature dish of Portugal is a natural for the Wood Stone Home oven. Begin by sautéing with the cataplana open and then clamp shut to allow the clams to steam in their own juices. Open and serve in the pan using the lid for discarded clam shells.
[N84cel23eNE]
Ingredients
3 Tbsp. olive oil
1 med. onion, thinly sliced
1 each bell pepper, thinly sliced
1 each bay leaf
3 oz. jamón, diced (Spanish dry-cured ham)
3 oz. Spanish chorizo, diced
1 each Roma tomato, chopped
1/2 tsp. pimentón (Spanish paprika)
1/4 tsp. red pepper flakes
1/4 cup white wine
3 lbs. clams, scrubbed
2 Tbsp. parsley, minced
Preparation
Oven Temperature: 550-580 degrees
- Flame Height: 3.6
- Open thecataplana and pour oil in the bottom half. Add the onion, bell pepper and bay leaf and place in the center of the oven (the lid will be resting in the doorway) for 6-8 minutes stirring once or twice, until the onions are translucent.
- Add the remaining ingredients, top with the lid and clamp the cataplana shut. Cook in front of the flame for about 8-10 minutes, (rotating half way through with the bubble hook) when the clams will have all opened.
- Open the cataplana and serve with a chewy, crusty bread for dipping and a glass of chilled Vinho Verde.
*Adapted from The Spanish Table by Steve Winston