Cataplana (Portuguese Seafood Stew)

Name: Cataplana (Portuguese Seafood Stew)
Cuisine: Spanish & Portuguese
Ingredients: 12 ounces, extra-large shrimp (21 to 25 per pound), peeled, deveined, and cut in half crosswise; ¾ teaspoon, table salt, divided; 2 tablespoons, extra-virgin olive oil; 12 ounces, linguica sausage, quartered lengthwise and sliced ¼ inch thick; 2 , garlic cloves, minced; ¾ teaspoon, smoked paprika; ½ teaspoon, red pepper flakes; 1 , large onion, halved and sliced thin; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced thin lengthwise; 1 , red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1 (28-ounce) can, whole peeled tomatoes, drained and chopped coarse; 1 , (8-ounce) bottle clam juice; ½ cup, dry white wine; 3 pounds littleneck or Manila, clams, scrubbed; ½ cup, chopped fresh parsley; , Lemon wedges

Main Courses
Spanish & Portuguese
Fish & Seafood
Stews

By Steve Dunn ･ Appears in Cook's Illustrated May/June 2022, America's Test Kitchen TV

Our cataplana captures the treasures of the Algarve region—abundant fresh seafood, smoky cured meat, vibrant paprika—in a rich, ruddy broth.

SERVES 4 to 6

TIME 1 hour

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