Cataplana: The Algarve Aliment with a Hearty Burst of Flavours

The Portuguese region of Algarve may be located at the bottom of the country; however, some of its dishes are at the top of the list of its best dishes. One of these dishes is Portugal’s version of a stew consisting of seafood in a fresh tomato sauce, made in a traditional Portuguese shell-shaped utensil. This stew goes by the name of ‘Cataplana’.

What is a Cataplana?

A Cataplana refers to the dish from Portugal and the cooking utensil used to cook and present this dish. The Cataplana utensil includes hinges; once served, the lid is lifted to reveal everything inside. When the steam from the Cataplana dish flows away, the immediate hit of the ingredients' aroma does not go unnoticed.

Depending on which version of this Cataplana you choose, the main stars of the dish are either the seafood or the chicken. You can choose what you decide to go for, and either way, these main stars will make themselves known as they bathe in the tomato-flavoured sauce.

A Seafood Cataplana dish - Photo credit: Linda Xiao

A History of the Cataplana

It isn’t exactly clear how the Cataplana came into existence or where the first creation of the dish was documented. However, there is evidence of the dish’s origins, dating back to when Arabians dominated the Algarve. Evidence also confirms that the first method used to create the Cataplana involved the medium of nature.

Documentations confirmed that Cataplanas were created by burning embers and covering them with sand. This form of outdoor cooking, which differed from the methods used in the present day to create this dish, was a form of outdoor cooking used in ancient times. The shape of the Cataplana utensil used at this time seemed to fit rather well with the method, and still provided the correct flavour and aromas when served.

The dish was officially introduced to Portugal in the 8th century by an Arab tribe called the Bedouin Moors. The fishermen of Portugal used this dish to replenish themselves heartily while out on their fishing trips. Another story is covered later in history, in the 1920s. Armando Luz, a Portuguese craftsman who worked with copper and stainless steel, was reputed to have invented the Cataplana utensil.

In the present day, Cataplana has become a cuisine championed by artisans. These are the people who shape the copper used to make the utensil, striking gentle blows with a hammer to develop the precise shape required.

A Chicken Cataplana dish sampled in the city of Albufeira

So What Forms the Perfect Cataplana?

The most traditional Cataplana recipes contain a wide array of seafood, freshly caught from the Atlantic coast. This freshness can still be tasted even after the dish is cooked to perfection, and it is enhanced by the tomato stew sauce accompanying the dish. The seafood used can include the more popular seafood, such as mackerel and prawns, or seafood that you may not come across as often, such as dogfish or stingray.

The best way to create the base of the Cataplana is to begin preparing the basic ingredients you would use to enhance flavour and seasoning. This includes slicing, chopping, and dicing ingredients such as onions, peppers, garlic cloves, tomatoes, and chillies (should you wish for more heat to come through). Cured ham is also found in this traditional recipe, and like the vegetables, it is sliced into thin strips. New potatoes are cooked in their skins and then peeled and halved, ready to be added later.

The next stage of creating the Cataplana is preparing the seafood well. This includes cleaning the fish where required and cutting it into bite-size chunks ready for cooking with the vegetables. The prawns used in the dish are also peeled and butterflied as part of the preparation process.

Once you have all the ingredients together and prepared, they can be assembled in the Cataplana cooking utensil. The vegetables, ham, and fish are layered in the Cataplana and decorated with a bay leaf, additional herbs, and salt. The clams and mussels are then added, drizzled with olive oil and a generous amount of white wine. The Cataplana’s lid is then closed, and the ingredients inside are cooked for around 10 minutes.

After these 10 minutes, the halved new potatoes and the remainder of the herbs are added to the Cataplana. After another 5 minutes of simmering time, while ensuring it is stirred well, the Cataplana is ready to be served to the delight of the chef or group of chefs who cooked it.

An example of a copper Cataplana pan - Photo credit: Food Republic

Other Version of the Cataplana

Using seafood in a Cataplana is the most traditional dish-making method. While this may be the case, there are other ways of utilising the Cataplana utensil to ensure that different versions of this dish can be created. These include variations of this dish coming from specific regions of the Algarve, such as Barrocal and Serra.

Different meats can be used instead of fish to create heartier versions of this dish. This can include white and red meat, from chicken and pork to the Iberian churro lamb. Other ingredients that may not be as widely available but can still produce a delicious Cataplana include hare, partridge, and lamprey.

The conclusion here is that any ingredient can be used to create the perfect Cataplana. The best versions, however, include seafood freshly caught from the Atlantic Ocean and ready to contribute to this traditional Algarve dish.

The Travelling Foodie’s Facts and Figures

• The image of the Cataplana, which featured earlier in the article, was sampled at Cabana Fresca, located on Albufeira's coast.

• Other versions of the Cataplana are also available. Click here to view more of these versions.