Desvende o segredo da cataplana Algarvia.Unlocking the secret of the cataplana

 Cataplana de mariscos tipico de Ligia Madeira,Tasca Medieval Castro Marim

Its hardly surprising that  the icon of traditional Algarve cuisine, the cataplana, finds its roots in the Moroccan tajine. It is a form of steam tight cooking,not dissimilar to a pressure cooker. In fact to many the cataplana is seen as a precursor of the modern pressure cooker.Its peculiar shell shape guarantees a slow cooking, at low temperatures.These famous artesan braziers particular to the Algarve were initially produced in zinc, and later would change to copper because of it being a better conductor of heat and ability to give that unrivalled flavour to the food.Copper is still used today, along with aluminum and stainless steel.From fish to shellfish, from meat to game, or a combination of both,the famous pork and clams recipe (see below)
The cataplana excels itself in a giving the cook a result that brings a delicious broth, that is at the same time both intense intense and healthy. The brilliant  shape of the vessel itself causes a stir every time it is put on the table.As for when the lid is opened and the intense vapour released, a secret treasure trove of deliciousness is revealed.

Icone singular da tradicional culinària algarvia a cataplana encontra as suas raizes na tajine marroquina,á qual vai buscar o tipo de cozedura hermética a vapor.
A peculiar forma em concha garante uma confeção lenta,a baixas temperaturas.,havendo até quem defenda a cataplana como precursora da moderna panela de presss-ao.
Os famigerados artes-aos caldereiros algarvios que inicialmente a produziam em zinco,viriam depois a mudar para o cobre por ser um melhor condutor de calor e imprimir um sabor inigualável aos alimentos,material que ainda hoje é utilizado,a par do aluminio e do inox.
Do peixe ao marisco,da carne á caça, a cataplana desvenda- se num resultado sempre suculento,intenso e saudá vel,além de maravilhar todos à mesa pela sua forma brilhante ..qual arca do tesouro.
Cataplana a algarvia
Serves 6
1 kg ameijoas -clams
500g de camarao ( descascado) - prawns ( peeled )
800g carne de porco -pork
200g presunto sem sal -unsalted ham
100g de toucinho entremeado -bacon
1 chouriço corrente pequeno -small chouriço for cooking
1 copo vinho tinto -cup of red wine
150ml de azeite -olive oil
2 colheres de sopa de banha -2 dessert spoons lard
1 Folha de louro -1 bay leaf
Flor de sal q.b- flor de sal to taste
3 dentes de alho - 3 cloves garlic
2 cebolas - 2 onions
2 colheres de sopa de colorau doce -2 dessert spoons sweet paprika
1 molhino de salsa -small bunch of parsley
1 molhino de coentros - samll bunch coriander
Piri piri moido q.b -chilli flakes to taste

First wash the clams and soak them for 2 hours in cold water seasoned with salt. Dice the pork,ham and bacon, if possible all the same size. Season with salt. bruised garlic,paprika,a glass of red wine,bay leaf and chilli. Stir well and leave to marinate for about 3 hours. Peel the onions and cut into thin half moons. Heat the olive oil and lard in the bottom of the cataplana until melted completely. Add the onions, and lower the heat.When the onion is transparent add the marinated meat, the clams drained and rinsed, prawns, chouriço, the parsley and coriander. Close the cataplana and bring to a medium heat and cook for about 25 minutes. Adjust the seasoning and serve immediately