Cataplana is an adaptable and easy to make traditional Portuguese stew from the Algarve, cooked in the distinctive flying saucer shaped cataplana pan. Follow my instructions from my recent masterclass with Portuguese Chef Nelson Candeias and learn to make an authentic seafood cataplana at home.
Seafood Cataplana
When I travel I love to dive into the local cuisine and eat as many regional specialties and traditional dishes as my budget and time allows. On my recent trip to Four Seasons Fairways, close to Faro on the south coast in Portugal‘s Algarve, I was taught to cook a seafood cataplana – probably the most traditional and local dish that you can get from the region, and on the menu of all the local restaurants.
What is a Cataplana?
Cataplana is both the name of the dish and the pot that it is cooked in. There are two types of cataplana: either seafood packed with both fish and seafood, or a pork and clam version. The seafood version is cooked in a tomato sauce with lots of onion and red and green peppers. The cataplana pot looks rather like a flying saucer with a dome shaped base and clip on lid. The lid holds in the steam when the dish is cooking, so the sauce simmers, but the seafood arranged on top will steam.
Chef Nelson Candeias
Chef Nelson, the executive chef at Four Seasons Fairways, is from Faro, which is short distance from the resort. There is a weekly Algarvian night with local dishes such as this Cataplana, as well as other Portuguese inspired but more “cheffy” dishes on the menu.
The basis of the Portuguese Kitchen
“Onion garlic, red & green peppers” says Chef Nelson, along with “Louro (Bay leaf) and coriander”. Also “you can never have too much garlic” he added!
What ingredients do I need to make a seafood Cataplana?
For the cataplana sauce you need onions, garlic, red and green peppers (a ratio of 50% onion : 25% red : 25% green peppers) along with crushed canned tomatoes, good quality Portuguese olive oil, sea salt and of course some Portuguese white wine. Once the sauce is made you then add some lobster sauce and the seafood.
Choose a good selection of seafood for your cataplana, lobster tails, tiger prawns, mussels, clams, crayfish, and several types of firm white fish (we used monkfish and grouper). Use what is freshly caught and in the market.
For the real wow factor when the cataplana is opened you need to arrange the seafood very carefully – the tiger prawns are folded in half and tucked in upright, then the rest of the seafood is arranged around them. Sprinkle with coriander and close the lid.
What can I use instead of a cataplana pan?
You can buy cataplana pans in specialist cookshops, or from Amazon but they can be expensive. If you want to make this delicious dish you can use a regular cast iron casserole dish or Dutch Oven that has a well fitting lid, or even two heavy woks of the same size, using one as lid.
How can I save some time when making cataplana?
You can make the lobster sauce ahead of time, and either keep it in the fridge, where it will be fine for a day or so, or freeze it.
Once the dish has cooked which takes about a quarter of an hour longer, garnish with the freshly chopped coriander and it’s ready to eat, with some fresh crusty bread and a glass of wine. For the best wow factor, how about bringing the cataplana pot to the table with the lid back on and then remove with a flourish, for supper with pizazz!
Here is how to make it
Cataplana is an adaptable and easy to make traditional Portuguese stew from the Algarve, cooked in the distinctive flying saucer shaped cataplana pan. Follow my instructions from my recent masterclass with Portuguese Chef Nelson Candeias and learn to make an authentic seafood cataplana at home.
- 2 Lobsters (heads and shells)
- 100 ml Olive oil
- 1 Onion
- 2 Garlic cloves
- 1 Carrot
- Salt
- 1 Bay leaf
- 1 tsp Black Peppercorns
- 1 Ripe tomato
- 50 ml Brandy
- 2 l water
- 2 onions (peeled)
- 3 cloves of garlic
- 1 green pepper
- 1 red pepper
- 30 ml Olive Oil
- 20 ml white wine
- 440 g ripe tomatoes (or one can good quality tinned)
- Salt
- Bay Leaf
- 150 ml Lobster sauce
- 2 Lobster tails (chopped into chunks, salted well)
- 200 g Clams
- 200 g Mussels
- 200 g Tiger Prawns (peeled)
- 200 g Langoustines
- 200 g Monkfish (chopped into chunks, salted well)
- 200 g Grouper (chopped into chunks, salted well)
- 4 tbs Coriander finely chopped
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Cut the lobster’s heads and shells into little pieces and fry them in olive oil.
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Next, add the onion, garlic and carrot, all chopped, followed by the bay leaf, black peppercorns and let it braise well.
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Add the chopped tomato and allow the juices to reduce.
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Add the Brandy and allow to reduce.
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Add the water and season with salt.
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Allow it to stew until the liquid reduces to two thirds.
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Season to taste.
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Strain the sauce to remove the shells before serving.
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Cut the onions, garlic and peppers into thin slices.
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Pour olive oil on the bottom of the “Cataplana” pan
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Add the vegetables and allow to braise
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Once the vegetables are braised add the wine.
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Add the lobster sauce, tomatoes and half the coriander chopped coriander, season with salt and let it stew.
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Once the sauce has reduced, add the fish, prawns, clams and some of the mussels. Mix well.
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Pinch the tiger prawns in half and stand them up in the middle of the pan, arrange the remainder of the seafood around them.
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Close the Cataplana pan and allow to cook for 15 minutes, checking the seasoning half way though.
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Once cooked scatter with the remaining coriander before serving.
Make the lobster sauce in advance, or omit and use a good quality ready made sauce.
Serve with crusty bread to mop up the sauce and a glass of Portuguese wine.
Quantities are approximate - use what you have.
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If you liked that you may want to try my Prawn Cocktail, Smoked Salmon Verrines or my Lobster Dip.
We visited Four Seasons Fairways on a press trip where we learnt to cook this traditional Portuguese seafood cataplana recipe. All opinions our own.
Marica Bochicchio
I would like to try with my new crock pot ciao marica
Helen
it would work very well on a crock pot – let me know how it goes.
Heidi Roberts
Those photos are amazing! I love the pot – did you bring one home?
Helen
I’d love one of the pots, but no – sadly no room in my case, bag or flat.
Brandy
This looks absolutely heavenly and I know I’m going to try it. Our family loves seafood so this is definitely right up our alley. The minute I make this I know that we will wolf it down.
Denise Wright
That looks out of this world! I have never heard of cataplana but it looks like something my husband (and quite a few people in my family) would love. And it would be a good reason to buy a cataplana pan! (I have a kitchen tools obsession)
Helen
Such a lovely dish to make, I’m more than certain your family would enjoy.
Gloria @ Homemade & Yummy
Not only does the recipe sound interesting….I LOVE the pan. This is a seafood lovers dream. Lots of variety….sounds like a fun recipe to experiment with.
Helen
The pan is wonderful, would be such a lovely addition to the kitchen (given the space).
David @ Cooking Chat
An impressive seafood recipe, what a presentation! Looks like you mastered the master class.
Helen
Thanks David, I cannot wait to make cataplana again.
Tania | Fit Foodie Nutter
Hi Helen! I felt like I was visiting Portugal when I was looking through your beautiful images. What a great dish! That seafood looks so fresh and I just want to tuck in with a big spoon!
Helen
Beautiful fresh seafood, such a wonderful dish.
Carlee
What a beautiful pot and just look at all of the gorgeous seafood. I am definitely a bit jealous this morning!
Helen
The pan is wonderful isn’t it.
Jenni
That pan! I am totally swooning over that gorgeous copper pan! Love that you got to take a masterchef class, too! The recipe for cataplana looks fantastic!
Helen
I’d have loved to have bought the pan back with me.
Helen
Oh wow this dish makes me think of summer immediately that cooking pan is amazing too!
Helen
It would be a lovely dish to make come summer; perfect for outdoor dining.
Marisa Franca @ All Our Way
What an amazing dish. I wish I could have been there with you and Chef Nelson Candeias. Oh the seafood itself is incredible and I am looking at that pan with envy!! Beautiful presentation and the flavor must have been extraordinary. This is a 10 star recipe.
Helen
Such a lovely experience and the dish is simply delicious.
Patrick
It looks absolutely amazing, a must make for foodies will love this seafood dish.
Helen
Such a wonderful dish to make, all delicious ingredients.
Super Busy Mum
This looks DELICIOUS and that copper pot is something else!
Helen
The pan is truly wonderful.
Annette
This looks great! I love the pan, I have to find the same pan and make this dish. It sounds amazing.
Helen
The pan is great, but remember you can use suitable alternatives too.
Laura Dove
This looks amazing! My seafood husband would love this!
Helen
A sea food lovers dream, really lovely.
Kirsty
Sounds like a perfect meal for when the weather warms up and you want something light and fresh. I’ve not tried much seafood but I could easily make the pork version that you’ve mentioned.
Helen
I think this would be a wonderful dish for outdoor dining come the warmer weather.
Sarah
Wow! I want a cooking lesson from a professional chef- that’s so cool!!! And I have never heard of that pan before, but now I’ll watch for one. It’s gorgeous, and all that seafood is right up my ally! Love this!
Helen
Really interesting to watch a chef at work, I loved it.
Michelle
That looks absolutely fantastically amazing. I don’t even have all the right words for it, but I need this!
Helen
It was a lot of fun Michelle, and the dish is truly delicious.
Veena Azmanov
Such an impressive recipe Helen. I love cooking classes and love watching chefs do create recipes so skillfully. This sound wonderful. I’m saving it for later. yum !
Helen
It was wonderful fun Veena, such a delicious dish too.
Leah
First off, I have never seen a cataplana pan, and it is gorgeous! Also, all the different sea food in this is amazing! Sounds so flavorful and yummy! That lobster sauce sounds like something I need to make ASAP. Thanks for this wonderful inspiration.
Helen
The Cataplana Pan is wonderful, isn’t it.
Patty
This is such a wonderful seafood recipe and the cataplana pot is gorgeous, sadly they’re is no room for more pots in my flat too! Portuguese cuisine is delicious, during my last trip we had a new delicious fish dish every day. I must absolutely try this cataplana recipe!
Helen
So lovely to enjoy delicious fresh seafood, you really appreciate it.
Yaya
I’ve never heard of a Cataplana, but as a fanatic of seafood, I am definitely adding this to the menu. x
Helen
Such a lovely dish, with delicious ingredients.
Jennifer
What a beautiful and stunning dish! Those flavors combined are so simple, but yet so perfect. We love seafood and garlic and I can not wait to indulge in this amazing dish.
Helen
It is a very flavoursome dish, with such lovely ingredients.
Lisa | Garlic & Zest
Oh, Helen — you are killing me. This beautiful cataplanais calling my name. Those prawns are gorgeous. Like you I’m one that likes to experience the local flavors when I travel. This is a dish that I want to make, but also, I think I want to travel to Portugal to try this one for myself. Simply stunning.
Helen
I love being able to bring back local cuisine back home with me, but experiencing it while in Portugal was wonderful.
Ashleigh Dougherty
I wish I enjoyed sea food more to enjoy this, as it looks really delicious!
Helen
This is the perfect way to enjoy seafood, fresh and flavoursome.
Julia
What an honour to get a masterclass from Chef Nelson! I have never heard of this dish but I now really want to try it. The seafood looks amazing and I bet it smells like the ocean when you are prepping to make this delicious seafood stew. All the beautiful and different shrimp! You don’t find them like that where I live. Oh, and the pan is so cute!
Helen
The fresh seafood is just wonderful.
Tracy Koslicki
Oh MY what a TREAT! Not just the meal but the lesson! And that cataplana… gorgeous, I need one in my kitchen!!!
Helen
I would love the Cataplana, if only I had the room.
Megan Marlowe
First off, that pan is gorgeous. Secondly, my father would absolutely love this. My family isn’t seafood eaters (their loss) but I will absolutely make this for my dad and we’ll enjoy it together.
Helen
It is indeed a seafood lovers dream, such a wonderful dish.
Tina
Honestly I have never heard of cataplana but what an amazingly pretty dish. The fresh seafood variety they have is amazing. I think that would be so fun to take a cooking class while traveling, how did you find it?
Helen
It was amazingly fun to have a class. I adore bringing dishes home with me when I travel.
Dana
Wow! This is so, so gorgeous, Helen! Look at all of that gorgeous seafood! I’d be in my glory. And the presentation is absolutely incredible. Your arrangement really shows that this dish was made with love. The gold rose cataplana pan is a stunner. This is so elegant <3
Helen
The food was utterly wonderful.
Amy Nash
Oh my, this really is a showstopper! We love seafood and this sounds so wonderful. I love how it’s all arranged and the idea of bringing it covered to the table, but I would probably have to just use my dutch oven since I don’t have room in my kitchen for one more specialty pot! I’m lucky I live on the West Coast where I can get lots of fresh seafood to make this with!
Helen
It was a stunning dish – so amazingly good. The cataplana pot makes a difference, but it is easy enough to use something else.
Amanda
What a fantastic experience to take a masterclass with Chef Nelson! I love watching chefs cook, it’s always so fascinating. Have to say that I completely agree with him that you can never have too much garlic! :) I’m completely in love with this cataplana pan. How gorgeous is that?! Fresh seafood dishes like this are some of my favorite ways of dining. So beautiful.
Helen
Such a wonderful experience, and the food was amazing.