Cartaplana
6 servings
90 minutes
Cartaplana is an exquisite dish of Portuguese cuisine that embodies the aromas of the sea and sunny coastlines. Its history is tied to the traditions of fishermen who prepared hearty meals from fresh seafood in copper pots. This recipe harmoniously combines tender shrimp, squid, and mussels complemented by a spicy tomato sauce with bacon and wine. Cartaplana surprises with its rich flavor, where the softness of potatoes balances the spiciness of Tabasco and the freshness of cilantro. This dish is perfect for warm family dinners or festive gatherings when you want to feel the spirit of the Portuguese coast in every bite.
1
For tomato sauce: 1 onion, 2 garlic cloves, 1 bunch of parsley, 1 carrot, 3 slices of bacon, 2 bay leaves, 1 pinch of sugar, 1/3 tsp Tabasco sauce, 300 ml tomatoes in their own juice
- Onion: 1 piece
- Garlic: 3 cloves
- Fresh cilantro (coriander): 1 bunch
- Onion: 1 piece
- Green pepper: 3 pieces
- New potatoes: 6 pieces
- King Prawns: 12 pieces
- Large mussels: 8 pieces
- Squid: 6 pieces
- TABASCO®: to taste
- Dry white wine: 75 ml
- Tomato sauce: 100 g
- Butter: 40 g
- Sea salt: to taste
- Mix of peppers: to taste
2
Cut the bacon into strips and fry in a hot skillet.
3
Prepare the vegetables: slice the onion, garlic, and carrot. Add to the bacon and fry together until golden brown, about 8-10 minutes. Add parsley, bay leaf, tomatoes in their juice, sugar, and Tabasco, and cook for 25-30 minutes. Strain the finished sauce with the vegetable remnants through a sieve.
4
Rinse the shrimp and remove the digestive tract. Remove the skin from the squid and cut into rings. Clean the mussels from algae.
5
Heat olive oil in a wok and sauté garlic and julienned onion in it. Add julienned bell pepper and cook for 20 minutes until the pepper is ready.
6
Add seafood, add Tabasco sauce and wine, and simmer a little.
7
Add tomato sauce, sliced potatoes, and butter. Adjust the salt and simmer until the potatoes are cooked, about 25-30 minutes. Be sure to sprinkle with cilantro before serving.