Esta massada é um prato clássico da costa portuguesa, uma refeição reconfortante que sabe a mar. A combinação de amêijoas e mexilhões com um refogado rico e coentros frescos resulta num prato de massa suculento e cheio de sabor, perfeito para partilhar.

Ingredientes

  • 250gr massa cotovelinhos
  • 200gr Ameijoas
  • 150gr Mexilhões
  • 1 Mão cheia de coentros
  • Azeite qb
  • 1 Folha de louro
  • 1 Cebola finamente picada
  • 2 Dentes de alho laminados
  • 100ml Vinho branco
  • 750ml Caldo de marisco
  • 1/2 Pimento vermelho em tiras
  • 3 Tomates sem pele e sementes cortado em cubinhos
  • 1 Colher de sopa de concentrado de tomate
  • 1 Limão em gomos

Preparação

  1. Faça um puxado com azeite, a cebola, os caules dos coentros finamente picados, o alho e a folha de louro.
  2. Refresque com o vinho branco, deixe evaporar o álcool, junte o tomate, o concentrado de tomate e deixe apurar por breves momentos.
  3. Adicione o caldo de marisco e quando levantar fervura acrescente a massa cotovelinhos.
  4. A 2 minutos do final da cozedura, junte as ameijoas e os mexilhões à massa, tape a panela e deixe cozinhar o tempo em falta.
  5. Sirva a massada com coentros e uns quantos gomos de limão.

For a taste of the Portuguese coast in a comforting bowl, here is the English version of this recipe.

Clam and Mussel Pasta Stew

This dish, known as Massada de Marisco, is a beloved Portuguese classic and the ultimate seafood comfort food. It’s not a pasta dish in the Italian sense, but rather a hearty, flavour-packed pasta stew. Similar to the famous seafood rice (Arroz de Marisco), the pasta is cooked directly in a rich, aromatic broth, allowing it to soak up all the delicious flavours of the sea.

The success of this one-pot wonder lies in its flavourful base. A slow sauté of onion, garlic, and peppers creates a sweet and savoury foundation, which is then enriched with tomato and seafood stock. The clams and mussels are added right at the end, just long enough for them to open and release their sweet, briny liquor into the stew without becoming overcooked and tough.

This is a dish designed to be served immediately, while it’s still hot and wonderfully soupy. A generous scattering of fresh coriander and a squeeze of lemon juice at the end are essential, as they brighten up the rich flavours perfectly. Serve it in deep bowls with crusty bread on the side for mopping up every last drop of the delicious broth.

Ingredients

  • 250g elbow macaroni
  • 200g clams
  • 150g mussels
  • 1 handful of fresh coriander
  • Olive oil, to taste
  • 1 bay leaf
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 100ml white wine
  • 750ml seafood stock
  • 1/2 red bell pepper, cut into strips
  • 3 tomatoes, peeled, deseeded, and diced
  • 1 tbsp tomato concentrate/purée
  • Lemon wedges, to serve

Method

  1. Make a base by sautéing the onion, finely chopped coriander stalks, garlic, and bay leaf in olive oil until the onion is soft.
  2. Deglaze the pan with the white wine and let the alcohol evaporate. Add the diced tomatoes and tomato concentrate and let the flavours meld for a few moments.
  3. Add the seafood stock and when it comes to a boil, add the elbow macaroni.
  4. About 2 minutes before the pasta is cooked, add the clams and mussels to the pot, cover, and let them cook for the remaining time, or until they have all opened.
  5. Serve the pasta stew immediately, garnished with fresh coriander leaves and a few lemon wedges on the side.