The cataplana — the hinged copper clamshell pan of southern Portugal — seals in steam so that shellfish cook in their own juices with tomato, onion, peppers, garlic, white wine and coriander.
On the Comporta coast the pan typically holds clams and prawns from local waters, sometimes with fish or a touch of chouriço, and is opened at the table with deliberate theatre. It is a dish for two, made for long lunches, and most beach and village restaurants keep a version on the menu.
Though the pan is Algarvian by origin, the contents here are thoroughly of the Sado and the Atlantic in front of it — order bread for the broth, which is the best part.
⭐ Must-try:
Cataplana de marisco
Highlights
- Shellfish steamed in the hinged copper cataplana
- Tomato, peppers, white wine and coriander broth
- Opened at the table in a cloud of steam
- Made with clams and prawns from local waters
- A sharing dish for unhurried lunches
Frequently asked questions
What is a cataplana?
Both the hinged copper pan and the dish cooked in it — shellfish steamed with tomato, wine and herbs, opened at the table.
Is it a dish for one?
Almost always served for two or more; it is the classic sharing centrepiece of a seafood lunch.