Saturday, 6 March 2010

A Shetland Cataplana, yum!

After concerns over the edibility of my cockles from a few and several searches on the good old web to see if there were any dangers listed for our location I decided to risk it and go ahead with our Shetland style cataplana. A cataplana is actually the name of the copper clam like pan that it is traditionally cooked and served in in Portugal. We just used a stock pot with a good fitting lid.


  • Use a mortar and pestle to mash plenty of garlic, black pepper, paprika, salt and olive oil into a marinade
  • Cut pork steak into 2cm cubes and marinade in the above gunk for a couple of hours
  • Par boil some tatties(Shetland)
  • Rough chop a green pepper, onion and chorizo
  • Fry the pork (Shetland) in the marinade and oil
  • Add the peppers, onions and chorizo and fry a bit more
  • Add the potatoes, tin of tomatoes and a glass of white wine and add water (Shetland) if needed
  • Let it simmer away for 15 minutes
  • Add cockles and prawns (Shetland) and let steam with the lid tight on until they all open. Disgard any that haven't opened!
  • Serve with crusty bread and butter
  • Don't forget a bowl for the shells and kitchen roll for the mess, yum...
Looks and smells delicious


Are you tempted?


A belch might be in order now!


Tune in to see if we're still alive tomorrow...

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