Seafood “Cataplana” with Saffron and Sorrel

Seafood “Cataplana” with Saffron and Sorrel

Serves 4
Allergy Shellfish
Meal type Main Dish


  • 4 cloves garlic
  • 1 Small shallot
  • 1 Small onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 Small vine-ripened tomato
  • 16 Small hard-shelled clams
  • 30 mussels
  • 16 Large shrimp
  • 2 tablespoons extra-virgin olive oil
  • 2 cups dry white wine
  • 1/2 teaspoon saffron threads (crumbled)
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1lb Chorizo or Italian sausage (roasted)
  • 1 tablespoon fresh sorrel leaves (chopped)


Step 1
Mince garlic and finely chop shallot and onion. Cut bell peppers into julienne strips. Cut tomato into 1/4-inch dice. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp. Cut sausage in 2 inch pieces.
Step 2
In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat until peppers are softened. Add wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add clam juice and cream and bring to a boil. Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in mussels, shrimp, sausage, tomato, salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams
or mussels. Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes. Return seafood to cooking liquid and stir in sorrel and serve family style.