Seafood Frutos Do Mar Recipes

PORTUGUESE SEAFOOD CATAPLANA

Steps:

• In a cataplana pan or shallow-sided pot with cover, heat 1 teaspoon of the olive oil over medium-high heat. Add the sausage and cook until lightly browned. Add the shallots, if using, and garlic. Cook until softened and fragrant, 1 to 2 minutes.
• Add the clams, shrimp, tomatoes, wine and some paprika. Season with salt and pepper. Cover and steam gently over medium to medium-low heat just until the clams open and the shrimp are pink, 4 to 5 minutes.
• Taste for seasoning. Sprinkle with the remaining oil, chopped parsley and a squeeze of lemon. Serve directly out of the pan.

SEAFOOD (FRUTOS DO MAR)

Steps:

• Rinse the fish and marinate in lemon juice, salt and pepper, halibut, salmon, shrimp, scallops, clams, mussels, octopus, and squid. Heat 8 tablespoons olive oil. Fry onions, tomatoes, garlic, bay leaf, coriander, cilantro, and green peppers. Add 2 tablespoons hot sauce. Add the octopus first as it takes a long time to cook. When nearly tender add the squid, clams, mussels and shrimp. In a second large frying pan, add 2 tablespoons olive oil and fry the halibut, salmon, and scallops. When all the fish is well done, combine is a large serving dish being careful not to break up the halibut and salmon. Serve hot over Brazilian rice. NOTE: Often served in Brazil with Angu (Polenta, see Accompaniments chapter) made with mandioca flour.