Why This Recipe Works

Our cataplana hews to tradition by using the classic dish amêijoas na cataplana (clams in a cataplana) as a starting point. From there, we added fennel, red bell pepper, and clam juice to create a dish that would feel right at home in the Algarve. We cooked our version in a Dutch oven with a tight-fitting lid to mimic the steamy cooking environment of a traditional copper cataplana pot. We added clams and shrimp at the very end of cooking, preserving their delicate textures and rendering them plump, juicy, and tender. We included clam juice in addition to wine to not only boost the seafood flavor of the dish but also ensure that it had ample, flavorful broth to soak up with crusty bread.

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Before You Begin

We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 1. Look for small littleneck or Manila clams that are all about 2 inches across so that they cook at the same rate. If you've had past problems with gritty clams or this is your first time cooking clams, you may wish to purge them before cooking (see “Cleaning and Storing Fresh Hard-Shell Clams” below). We call for linguica sausage, but if it's unavailable, you can substitute chouriço or Spanish chorizo. Most linguica sausages are about 1½ inches thick; if yours are narrower, cut them into ¼-inch coins. Serve with crusty bread.

Instructions

Combine shrimp and ⅛ teaspoon salt in bowl; refrigerate until needed. Heat oil in large saucepan over medium-high heat until shimmering. Add linguica and cook, stirring occasionally, until browned and fat is slightly rendered, about 4 minutes. Stir in garlic, paprika, and pepper flakes and cook until fragrant, about 30 seconds.

Add onion, fennel, bell pepper, and remaining ¼ teaspoon salt and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomatoes, clam juice, and wine. Bring to simmer and cook, stirring occasionally, until thickened slightly, about 5 minutes.

Increase heat to high and bring mixture to boil. Stir in clams; cover and cook until clams have opened, 5 to 7 minutes, stirring halfway through cooking. Off heat, stir in shrimp. Cover and let stand off heat until shrimp are opaque and just cooked through, about 5 minutes. Discard any unopened clams. Stir in parsley; season with salt to taste; and serve, passing lemon wedges separately.