Steamed clams and sausages -- almeijoas na cataplana
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Tablespons olive oil | |
| 1 | large | Onion; halved then thinly sliced [a] |
| 1 | Garlic clove; crushed then minced [a] | |
| 2 | ounces | Prosciutto; cut in 1/4\" dice [b] |
| ½ | Yellow; red or green bell pepper, seeded, cut in 1/4\" dice [b] | |
| 3 | ounces | Sausage (butifarra; linguica, Spanish chourico or pepperoni), cut in 1/4\" dice [b] |
| ½ | teaspoon | Paprika [c] |
| 1 | pinch | Ground chile or cayenne [c] |
| 1 | pinch | Black pepper [c] |
| 2 | Very ripe plum tomatoes; fresh or canned, seeded, finely chopped [c] | |
| ¼ | cup | Dry white wine [c] |
| 1 | Bay leaf [c] | |
| 16 | Cockles or small clams; washed well | |
| 2 | tablespoons | Finely chopped fresh parsley |
Directions
"Whoever invented this Portuguese dish was truly inspired. It's made in a cataplana, a large, shell-shaped pan with a hinged lid. A wok with a lid is the closest approximation, though you can use a skillet. Cataplanas are wonderful for steaming and braising, and when you bring it to the table, open the lid and let the savory steam out . . . it's, to put it mildly, extraordinary. I like to use cockles or the smallest possible clams, since they closely approximate Iberian mollusks.
This is an impressive, romantic dinner for two. Make it in the kitchen in an electric wok or skillet up to the point where you begin cooking the clams. Add the clams, cover the pan and bring it to the table. Plug it in, refusing to reveal what's in it and explaining that it will be ruined if you open the lid (love that dramatic mystery!). Serve your first course, perhaps a mixed green salad, and by the time you finish, your clams will be ready. A bottle of sparkling wine, a simple chocolate torte, coffee and even a glass of dessert wine make this truly memorable." Heat oil over medium-high in pan. Add [a] and cook, stirring occasionally, 5 minutes. Add [b] and stir 3 minutes. Stir in [c], bring to boil, turn heat to low and simmer 5 minutes, until just a thin film of liquid remains in bottom of pan when you move aside solids.
Place cockles or clams atop the other ingredients, cover the pan and cook over moderate heat until clams open, 10-20 minutes. Discard any that haven't opened at that point. Remove from heat, sprinkle with parsley and serve. Serves 2 people.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by hvane@... on Sep 24, 1997