Cockles in Cataplana

Cockles in Cataplana Recipe - Traditional Portuguese Seafood Dish

Region / culture: Portugal | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Cockles in Cataplana is a traditional Portuguese dish that features fresh cockles cooked in a flavorful tomato-based sauce. This dish is typically prepared in a cataplana, a special Portuguese cooking vessel that resembles a clamshell and helps to seal in the flavors of the ingredients.

History

The origins of Cockles in Cataplana can be traced back to the coastal regions of Portugal, where fresh seafood is abundant. This dish has been enjoyed by generations of Portuguese families and is often served as a special meal during celebrations and gatherings.

Ingredients

2.5 lb (1.13 kg) cockles
2 tbsp cornmeal
2 tbsp lard
3 spanish onions, peeled and chopped
3 garlic cloves, peeled and chopped
green peppers, cored, seeded, and chopped
1 bay leaf
1 can whole, peeled tomatoes (16 oz)
1 cup tomato sauce
2 oz shredded prosciutto
0.25 lb (113 g) smoked ham, diced
0.25 lb (113 g) pepperoni, diced
0.5 cup white wine
3 tbsp chopped cilantro

How to prepare

Wash the cockles and leave them in cold salted water with cornmeal for half a day.
In a pan, heat the lard and olive oil.
Add the onions, garlic, and green peppers.
Cook for 10 minutes.
Add the bay leaf, tomatoes, and their juice.
Break up the tomatoes.
Bring it to a simmer, cover, and cook slowly for 30 minutes.
Then add the tomato sauce, prosciutto, ham, and pepperoni.
Cook for 30 minutes more.
Spoon half of the tomato mixture into the bottom of a cataplana or a saucepan with a tight-fitting lid.
Bring it to a simmer, adjusting the heat so that it barely bubbles.
Rinse the cockles well and arrange them on top of the sauce.
Spoon the remaining tomato sauce over them.
Cover and simmer for 10 minutes.
Open the pan, add white wine, and scatter cilantro on top.
Cover tightly and return to a simmer.
Cook for 10 to 12 minutes more, or until the cockles open up.

Variations

Add diced chorizo or spicy sausage for an extra kick of flavor.
Substitute the smoked ham with bacon for a smokier taste.
Add a splash of white wine vinegar for a tangy twist.

Cooking Tips & Tricks

Make sure to wash the cockles thoroughly and soak them in cold salted water with cornmeal to help remove any sand or grit.

- Be sure to cook the tomato sauce slowly to allow the flavors to develop and meld together.

- Use a cataplana or a saucepan with a tight-fitting lid to help steam the cockles to perfection.

Serving Suggestions

Cockles in Cataplana can be served with crusty bread or over a bed of rice to soak up the delicious sauce.

Cooking Techniques

Be sure to simmer the tomato sauce slowly to allow the flavors to develop.

- Steam the cockles gently to prevent them from becoming tough or rubbery.

Ingredient Substitutions

If you can't find cockles, you can use clams or mussels as a substitute.

- Substitute the lard with olive oil for a healthier option.

Make Ahead Tips

You can prepare the tomato sauce ahead of time and store it in the refrigerator until ready to cook the cockles.

Presentation Ideas

Serve Cockles in Cataplana in the cataplana cooking vessel for an authentic touch, or transfer to a serving dish and garnish with fresh cilantro.

Pairing Recommendations

Cockles in Cataplana pairs well with a crisp white wine, such as Vinho Verde or Albariño.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cockles in Cataplana contains approximately 300 calories.

Carbohydrates

Each serving of Cockles in Cataplana contains approximately 15 grams of carbohydrates.

Fats

Each serving of Cockles in Cataplana contains approximately 12 grams of fats.

Proteins

Each serving of Cockles in Cataplana contains approximately 20 grams of proteins.

Vitamins and minerals

Cockles are a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains shellfish (cockles) and pork products (prosciutto, ham, pepperoni).

Summary

Cockles in Cataplana is a nutritious dish that is rich in proteins, healthy fats, and essential vitamins and minerals.

Summary

Cockles in Cataplana is a delicious and flavorful dish that showcases the fresh flavors of the sea. With a rich tomato sauce and tender cockles, this dish is sure to impress your family and friends. Enjoy this traditional Portuguese recipe for a taste of the coast at home.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day in Portugal, and I was visiting my dear friend Maria. She had invited me over for lunch, and as soon as I walked into her kitchen, I was greeted by the most amazing aroma. Maria was busy cooking up a storm, and when she unveiled her Cataplana, I could hardly contain my excitement.

Maria explained to me that a Cataplana is a traditional Portuguese cooking vessel that is used to make a variety of seafood dishes. The dish she was preparing for us that day was Cockles in Cataplana, a recipe that has been passed down in her family for generations. I watched in awe as she added the fresh cockles to the Cataplana, along with onions, garlic, tomatoes, and a splash of white wine.

As the dish simmered away on the stove, Maria shared with me the story of how she learned to make Cockles in Cataplana. She told me that the recipe had been handed down to her from her grandmother, who had learned it from her own mother. Maria's family had always lived by the sea, and seafood dishes like this one were a staple in their home.

Maria's grandmother had taught her the importance of using fresh, high-quality ingredients in her cooking. She emphasized the need to respect the ingredients and let their natural flavors shine through. Maria had taken these lessons to heart, and her dishes were always bursting with flavor and made with love.

As we sat down to enjoy our meal, I could hardly contain my excitement. The tender cockles were cooked to perfection, and the broth was rich and flavorful. I savored each bite, letting the flavors wash over my taste buds. Maria beamed with pride as I complimented her on her cooking, and she shared with me the joy and satisfaction she felt when sharing her family recipes with others.

After that fateful day in Maria's kitchen, I knew that I had to learn how to make Cockles in Cataplana for myself. I asked her to teach me her family recipe, and she graciously agreed. Together, we spent hours in the kitchen, chopping, stirring, and simmering until we had perfected the dish.

Over the years, I have made Cockles in Cataplana countless times for my family and friends. Each time I prepare the dish, I am transported back to that warm summer day in Portugal, surrounded by the love and laughter of dear friends. I am grateful for the lessons I have learned from Maria and her family, and I am proud to carry on the tradition of making this delicious recipe.

As I sit here now, reflecting on the memories of that day in Maria's kitchen, I am filled with gratitude for the culinary journey that has brought me here. Cooking has always been a passion of mine, and sharing my recipes with others brings me great joy. I hope that one day, my own grandchildren will be inspired by the stories and flavors of their heritage, just as I have been.

And so, as I continue to cook and create in my kitchen, I carry with me the lessons and traditions of those who came before me. The recipe for Cockles in Cataplana will always hold a special place in my heart, a reminder of the love and connection that food can bring to our lives. And as I pass on this recipe to future generations, I know that the flavors and memories of Portugal will be preserved for years to come.