A Cataplana de Ameijoas com Batata Doce é um prato que celebra os sabores do mar e da terra, típico da culinária algarvia. A combinação das amêijoas frescas com a doçura da batata-doce, o toque fumado do lombo e a frescura dos coentros cria uma sinfonia de sabores. Cozinhado lentamente na sua panela de cobre característica, este prato concentra todos os aromas, resultando numa refeição rica e reconfortante, perfeita para partilhar.

Ingredientes

  • 2 Kg Ameijoa
  • 1/2 Pimento vermelho
  • 1 Chalota cortada em meias luas
  • 3 Dentes de alho esmagados com casca
  • 1 Folha de louro
  • 50 gr Lombo fumado em brunesa
  • 1 Malagueta vermelha finamente picada
  • 100ml Vinho branco
  • Talos de coentros finamente picados
  • Folhas de coentros grosseiramente picadas
  • 1 Batata doce em rodelas
  • Fatias de Pão torrado
  • Azeite QB
  • Pimentão picante
  • Sumo de Limão QB

Preparação

  1. Corte a batata doce em rodelas, tempere com flor de sal, regue com um fio de azeite, embrulhe em folha de alumínio e leve ao forno pré aquecido a 200gr durante 40 minutos.
  2. Numa cataplana faça um fundo com azeite, lombo fumado e o pimento em tiras.
  3. Retire a pele do pimento e reserve.
  4. Acrescente na cataplana a chalota, os dentes de alho, o louro, a malagueta, os caules de coentros e deixe apurar um pouco em lume brando.
  5. Refresque com o vinho branco, deixe evaporar o álcool, acrescente as ameijoas, misture tudo muito bem e tape a cataplana durante 2 minutos.
  6. Abra a cataplana, decore com o pimento vermelho, as rodelas de batata doce, as folhas de coentros, as fatias de pão torrado aromatizadas com 1 dente de alho e pinceladas com azeite virgem extra e volte a tapar a cataplana retirando do lume.
  7. Polvilhe com o pimentão picante, umas gotas de sumo de limão.

Fancy a taste of the Algarve coast? Here is the authentic recipe, ready for your kitchen.

Clam and Sweet Potato Cataplana

A “cataplana” is both the name of a traditional Portuguese cooking vessel and the delicious seafood stew cooked within it. Hailing from the Algarve region, this clam-shaped copper pan works like a pressure cooker, steaming the ingredients in their own juices and locking in all the fresh, vibrant flavours of the coast[1]. This particular recipe offers a delightful twist by incorporating sweet potato, whose earthy sweetness provides a beautiful counterpoint to the salty clams and the smoky, savory notes of the cured pork loin.

The magic of a cataplana dish is its layered, aromatic nature. The base of gently sweated aromatics like shallots, garlic, and red pepper creates a flavor foundation that is then brightened with white wine and fresh herbs[2]. While this recipe uses smoked pork loin, you could easily substitute it with pancetta, bacon, or even a spicy chorizo for an extra kick, a common pairing in Portuguese cuisine[2][3]. The key is to let all the elements simmer together, allowing the clams to open and release their flavourful liquor into the sauce, which then gets soaked up by the tender sweet potato and crusty bread.

Don’t worry if you don’t own a traditional copper cataplana. A large, heavy-bottomed pot or a Dutch oven with a tight-fitting lid will work just as well to trap the steam and create the same delicious result[3]. Serve it straight from the pot in the middle of the table, with plenty of toasted, garlic-rubbed bread on the side for dipping into the incredible sauce. A final squeeze of lemon and a sprinkle of hot paprika cuts through the richness and completes the dish perfectly.

Ingredients

  • 2 kg fresh clams
  • 1/2 red bell pepper
  • 1 shallot, cut into half-moons
  • 3 cloves of garlic, crushed with the skin on
  • 1 bay leaf
  • 50g smoked pork loin, finely diced (brunoise)
  • 1 red chilli, finely chopped
  • 100ml white wine
  • Coriander stalks, finely chopped
  • Coriander leaves, roughly chopped
  • 1 sweet potato, sliced
  • Slices of toasted bread
  • Olive oil
  • Hot paprika
  • Juice of 1 lemon

Method

  1. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Season the sweet potato slices with sea salt, drizzle with a little olive oil, wrap them in aluminium foil, and roast for 40 minutes until tender.
  2. In a cataplana or large pot with a lid, heat a base of olive oil and add the smoked pork loin and the pepper in strips to gently cook.
  3. Once the pepper is soft, remove the skin and set the pepper strips aside.
  4. To the cataplana, add the shallot, garlic cloves, bay leaf, chilli, and chopped coriander stalks. Allow the flavours to meld over a low heat for a few minutes.
  5. Pour in the white wine to deglaze, and let the alcohol evaporate. Add the clams, mix everything together well, and cover the cataplana. Cook for about 2 minutes, or until the clams begin to open.
  6. Open the cataplana and arrange the roasted sweet potato slices, the reserved red pepper strips, chopped coriander leaves, and toasted bread slices (rubbed with a garlic clove and drizzled with extra virgin olive oil) on top. Close the lid again and remove from the heat, letting the residual steam finish the cooking.
  7. Just before serving, sprinkle with hot paprika and a few drops of fresh lemon juice.