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Sheraton Algarve’s Cataplana recipe

Filed Under: All You Need to Know, Blog, Recipes Sheraton Algarve and Pine Cliffs Residences

Posted on 09th Mar 2015

Emma Spitzer shares the food and recipes from her travels.

“The best thing about the Sheraton Hotel & Pine Cliffs Residences is the scale of culinary choice. Although all their residences feature modern and adequately equipped kitchens, they still believe that most guests prefer to be cooked for whilst on holiday and what a selection of restaurants there are. Saved for the last night so sadly only eaten the once, O Pescador offers a selection of the freshest fish and seafood dishes served with an sea view over the Atlantic. I heartily recommend trying their specialty, the Cataplana, named after the pot it’s cooked in, but if you can’t make it over to Portugal, this recipe is a close second for taking in the heady salty smells of the ocean in a dish.”

Cataplana, Portugese style


* 4 garlic cloves

* 1 small shallot

* 1 small onion

* 1 red pepper

* 1 green pepper

* 1 small vine-ripened tomato

* 16 small hard-shelled clams (less than 2 inches in diameter) such as littlenecks

* 30 mussels (preferably cultivated)

* 16 large prawns (about 450grams)

* 2 tablespoons extra-virgin olive oil

* 1/2 cup dry vermouth

* 2 cups dry white wine

* 1/2 teaspoon crumbled saffron threads

* 2 cups fish stock or bottled clam juice

* 1 cup double cream

* sea salt

* 30 thawed frozen cooked crayfish tails (about 200grams)

* 1 tablespoon chopped fresh sorrel or spinach leaves


Mince garlic and finely chop shallot and onion. Cut the peppers into thin strips. Cut tomato into small dice. Scrub clams and mussels and remove beards from mussels. Shell and de-vein shrimp.

In a cast iron pan with a tight fitting lid; cook garlic, shallot, onion, and peppers in oil, uncovered, over moderate heat, stirring for about 5 minutes, or until peppers are softened. Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or 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, tomato, and sea salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally for 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 crayfish and sorrel or spinach. Heat Cataplana over moderate heat until just heated through.

* Please note that any manner of fish or seafood will work well in this dish so chuck in whatever you fancy!


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