I had been hearing stories about the virtuous Cataplana of Portugal for years. It is a seafood dish that is exceedingly popular on the Southern coast of Portugal, otherwise known as the Algarve. Everywhere you turn, a restaurant is hocking this, and I understand it is frequently a staple at festivals, and events. At first it sounded to me very much like a seafood gumbo, which I am coo coo over. So sampling it was always going to take place.
What gives this dish its name, well for starters the pot that is used to make it is called a Cataplana, so it must have come naturally that this dish would follow suit. The container was originally made of copper, and is still considered to be the most authentic way to prepare it. It is clam shaped, so that the goodies inside can remain warm until the hungry lift it to serve. For a reason still unbeknownst to me, it is usually only offered for two or more people. Maybe it is all the effort that is involved, but I think this is unfortunate.
The ingredients found inside the pot are often as follows onions, garlic, bell peppers, bay leaf, plum tomatoes,white wine, parslet, paprika, potatoes,smoked ham, small clams, mussels, shrimp and any other seafood that seems to be lying around. This is then served with rice.
And how does it taste, you might be asking. Well, quite far off from the tantalizing gumbos I am accustomed to. Perhaps since I am all too familiar with that dish, the Cataplana did not win my taste buds over. Sad really to have waited in such great anticipation only to be let down. And yes, I did try it more than once, and at a variety of establishments. I also witnessed the same response from the majority of people I dined with on this dish.
