Cataplana (Seafood)

By Chef_Frytz

Serve with gremolata.

Ingredients

• 1 pound Manila clams, scrubbed and cleaned
• 3 ounces Portuguese chorizo, skinned and sliced diagonally in 1/4 inch thick pieces
• 2 tablespoons extra virgin olive oil
• 4 ounces white wine
• 3 minced garlic cloves
• 1 pinch hot pepper flakes
• 2 Roma tomatoes, peeled, seeded and chunked
• 4 ounces good quality marinara sauce (preferably homemade)
• Salt and pepper to taste
• Crispy proscuitto gremolata

Preparation

Step 1

Heat the olive oil in a medium sauté pan. When the oil is hot, add the chorizo and brown on both sides. Remove chorizo and set aside.

In the same pan, on medium heat, add the garlic, wine, tomatoes and hot peppers flakes, and cook for approximately one minute, until wine is slightly reduced. Add the clams and marinara sauce. Cover and simmer until clams have opened. Add chorizo, salt and pepper to taste.

Top with crispy prosciutto gremolata. Serve immediately with a thick piece of toasted rustic bread.