Seafood Cataplana

1 lb Panamei Shrimp, uncooked, peeled
1/2 lb Panamei Mussel meat
1/2 lb Panamei Clams
1/2 lb Panamei Squid Rings
1/2 lb Panamei Cooked Squid Slices
2 Mild Italian Sausages, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 ripe tomatoes, chopped
2 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1 Tbsp azafrán
1/4 cup wine wine
1/4 cup clam juice
1 lime, cut into wedges
1/2 lime, juiced
2 bay leaves
Salt to taste
Fresh parsley leaves, chopped

Melt the butter in a large saucepan over medium-low heat. Add the green onions and celery. Sauté until tender.

Add the flour into the butter and vegetables little by little, blend it until incorporated. Continue cooking and stirring for about 2 minutes.

Slowly stir in the warmed milk and continue cooking until thickened.

Add the freshly ground black pepper, tomato paste, and heavy cream.

Stir in the crab, shrimp and the sherry. Bring to a simmer.

Serve it hot when you see it has a creamy consistency.


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