A cataplana é um dos segredos mais bem guardados da cozinha algarvia, e esta versão com polvo leva-a a um novo patamar de sabor. É um prato robusto e reconfortante, que celebra os melhores produtos do mar, cozinhados lentamente para apurar todos os aromas. Perfeito para partilhar com a família e amigos.

Ingredientes

  • 1 Polvo 4 Kg
  • Tomate maduro pelado e sem sementes 800gr
  • Ameijoas 200gr
  • Azeite 150ml
  • 2 Cebolas cortadas em meias luas
  • 1 Cenoura
  • 1 Folha de louro
  • 1 Molho de salsa
  • 1 Molho de Coentros
  • 1 Pimento vermelho
  • 3 Dentes de alho
  • 1 Malagueta vermelha

Preparação

  1. Corte as 8 pontas dos tentáculos do polvo.
  2. Coloque água numa panela e deixe levantar fervura, adicione 1 cebola, 1 cenoura, a folha de louro e um molho de salsa, deixe ferver 15 minutos e junte o polvo e deixe cerca de 45 minutos a cozer.
  3. Corte a batata doce em cerca de 8 rodelas e o restante em cubos. (reserve as batatas doces em cubos)
  4. Numa panela coza as batatas doces em rodelas e reserve.
  5. Na cataplana coloque o azeite até ficar bem quente, acrescente a cebola em meias luas, o pimento vermelho em juliana, os dentes de alho laminados, os talos dos coentros finamente picados, a malagueta finamente picada e deixe em lume médio cerca de 4/5 minutos.
  6. Corte o polvo já cozido em pedaços reservando alguns tentáculos para decoração.
  7. Junte o polvo ao refogado e refresque com o vinho branco.
  8. Acrescente os tomates picados, pelados e sem sementes, uma colher de sopa de polpa de tomate, a batata doce em cubos e junte um pouco de caldo da cozedura do polvo, tape a cataplana e deixar apurar cerca de 20 minutos em lume brando.
  9. Uns minutos antes do final da cozedura, adicione a batata doce às rodelas em volta da cataplana, retifique de sal, perfumar com um pouco de vermute, junte as ameijoas e tape novamente a cataplana até as ameijoas abrirem.
  10. Polvilhe com folhas de coentros sizeladas e sirva bem quente.

Experience a true taste of the Algarve with the English version of this classic Portuguese dish.

Octopus Cataplana

A “cataplana” refers to both a spectacular Portuguese seafood stew and the unique, clam-shaped copper pan it’s cooked in. Originating from the Algarve region of southern Portugal, this dish is designed to be cooked and served in the same vessel, which is sealed shut to steam and lock in all the magnificent flavours of its ingredients. It’s a centrepiece dish, perfect for sharing and celebrating the best of the sea.

This recipe showcases octopus, which becomes wonderfully tender when slow-cooked in a rich and aromatic base of tomato, onion, garlic, and peppers. The stew is further enriched with sweet potato, which adds a lovely sweetness and texture, and finished with fresh clams that open up to release their sweet, briny liquor into the sauce just before serving. It’s a symphony of flavours and textures in every spoonful.

While a traditional copper cataplana pan is ideal, you can achieve a similar result using a large, heavy-based casserole dish or a Dutch oven with a tight-fitting lid. The key is to trap the steam and allow the ingredients to meld together. Serve it straight from the pot with plenty of crusty bread to mop up the delicious sauce.

Ingredients

  • 1 octopus (approx. 4kg)
  • 800g ripe tomatoes, peeled and deseeded
  • 200g clams
  • 150ml olive oil
  • 2 onions (1 whole, 1 sliced into half-moons)
  • 1 carrot
  • 1 bay leaf
  • 1 bunch of parsley
  • 1 bunch of coriander
  • 1 red bell pepper
  • 3 garlic cloves, sliced
  • 1 red chilli
  • 2 sweet potatoes
  • 1 tbsp tomato pulp/purée
  • 1 glass of white wine
  • A splash of vermouth (optional)
  • Salt, to taste

Method

  1. Begin by preparing the octopus. You can ask your fishmonger to prepare it for you. Trim the ends of the tentacles if desired.
  2. Bring a large pot of water to a boil. Add 1 whole onion, the carrot, the bay leaf, and the bunch of parsley. Let this boil for 15 minutes to create a fragrant stock. Add the octopus to the pot and let it cook for about 45 minutes until tender.
  3. While the octopus cooks, prepare the sweet potatoes. Cut one sweet potato into 8 thick slices and the other into cubes. Boil the sweet potato slices until just tender, then set them aside. Keep the cubed sweet potato raw.
  4. In a cataplana pan or a large casserole dish with a lid, heat the olive oil over a medium-high heat. Add the sliced onion, julienned red pepper, sliced garlic, finely chopped coriander stalks, and finely chopped chilli. Sauté for about 4-5 minutes until the onion is soft.
  5. Once the octopus is cooked, remove it from the stock (reserve the stock). Cut the octopus into pieces, reserving a few tentacles for decoration.
  6. Add the octopus pieces to the sautéed vegetables in the cataplana and pour in the white wine, allowing the alcohol to cook off.
  7. Add the chopped tomatoes, tomato pulp, and the cubed sweet potato. Pour in a ladle or two of the reserved octopus cooking stock. Close the cataplana lid (or cover your pot) and let it simmer on a low heat for about 20 minutes.
  8. A few minutes before it’s finished cooking, arrange the cooked sweet potato slices around the edge of the stew. Check for seasoning and add salt if needed. Add a splash of vermouth for aroma, if using. Add the clams, then cover the cataplana again and cook until all the clams have opened.
  9. Sprinkle with fresh, chopped coriander leaves and serve immediately while hot.