Followed your instruction to a tee! Huge hit at our dinner party!!!!❤❤❤❤ 11:52

That was FASCINATING. I have just become aware of the cataplana cooking vessel. Thank you - you had me salivating all throughout. Cheers

Absolutely delicious! My husband and I fell in love with cataplana during a trip to Portugal two years ago. I've made cataplana 4 or 5 times since then but this recipe was the absolute best!!! A few notes: 1. Traditional cataplana calls for saffron which is expensive and, I feel, doesn't add that much. Appreciate this leaves it out. 2. You'll also see smoked paprika and marsala wine called for. I liked substituting the roasted pepper for smokiness and the white wine (I used Vinho Verde). Along with the lemon, this recipe produced a fresher take on Cataplana. 3. I did use the traditional linguiça instead of chorizo. 4. I added sliced yellow and orange peppers along with the onion in the "cooking" phase. We found the sweetness to be lovely (and this mimics the BEST cataplana we had in Lisbon.) 5. YES, GARLIC! Every time I've made this dish in the past, I always think "this could use more garlic" and finally I found a recipe that nails it!. Presentation is beautiful too. A real showstopper.

I have several small ones and used them for the first time tonight. Thank you for not only the recipe, but the instruction on how to use the cataplana. The seafoods was perfectly cooked and the broth unspeakably delicious. I will do this again!

I made this tonight without the clams and squid. I used scallops, shrimp and cod! This was delicious! Reminded me of the catalana I had in Portugal! Will definitely make this again! Thank You!

Wow! Great recipe! I am going to try it. I have a small cataplana I bought in Portugal. Now that I found your recipe it's time to put it to good use. Thank you!

Proper Portuguese food. Muito bom!

Tin Melting point 231.9 °C - 449.5°F Copper Melting point 1,085 °C - 1,984°F Aluminium Melting point 660.3 °C - 1,221°F

Cataplana seems to be the kind of dish that everyone makes very differently with only a few consistent things. I don't think I've ever had it with chorizo and it normally includes potatoes whenever I've had it. My favourite is from Restaurante Praia de São Rafael near Albufeira in the Algarve (we got married at the hotel just behind it). Although we tend to get the monkfish and prawn rice instead, which is delicious. I'm making cataplana tonight and my take away from this video is that I'm not using anywhere near enough garlic!

i made this and it was wonderfull, even with frozen fish en without clams. Will make this again, highly recommended.

Tanks obrigada um prato do meu país Portugal 🇵🇹

Thank you for sharing.

해산물요리 좋아해요. 포르투갈 요리 안먹어봣는데 잘보고 만들어 먹을게요

great presentation

Looking for dinner options and I will definitely be making this tonight or dinner thanks ☺️

Muito bom!

I doubt that the cataplana, is coated with aluminium, on the inside, I bet if you check it out, that it is coated with " tin " on the inside. but thanks for showing how the use it. my mother told me more than sixty years ago, that " hunger " was the best sauce.

👍👍👍🤝

Hi I've just found my cataplana nich has been stored away for over ten years( it takes a house move to uncover what we have!) How do I clean it? The outside looks a bit grubby now after storage.

This doesn't look like a cataplana stew to me