A cataplana is a bit like a paella without the rice. But don't despair if you don't have a special pot from Portugal, a shallow casserole or lidded wok work perfectly well.
1 cup roasted capsicum
large pinch saffron, soaked in 1 tbsp water for at least 10 minutes
1 brown onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 tbsp smoked paprika
salt and pepper, to season
¼ cup olive oil
2 chorizos, sliced
½ cup white wine
2 cups chicken stock
750g king prawns, peeled and deveined
1kg mussels, cleaned and de-bearded
finely chopped parsley
crusty bread, to serve
1. Using a stick blender, process the roasted capsicum, saffron and its soaking liquid, onion, garlic and paprika in a bowl or jug until smooth. Season with salt and pepper. Heat the oil in a shallow, lidded casserole dish over medium heat. Cook the capsicum mixture for about for 5-10 minutes until thickened, stirring frequently. Add the chorizo to the pan.
2. Cook for 3 minutes, then stir in the wine and bring to the boil over medium-high heat. Add the stock and return to the boil. Simmer for 5 minutes. Season to taste with salt and pepper. Stir in the prawns, then add the mussels and stir until well combined. Cover with the lid and cook for 2 minutes or until prawns are just cooked and mussels have opened. Scatter the parsley over the top and serve with crusty bread.
If you like this recipe, try Adam Liaw's Portuguese orange, olive and honey cake