Cataplana de Marisco

Step 1

Inspect all clams by tapping each shell with your knuckle—discard any that don't close within 10 seconds, as they are dead and unsafe to eat.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 3

Place the cataplana or a 12-inch lidded skillet on the stovetop and set the heat to medium-high.

Step 4

Add the olive oil and wait 30 seconds until it shimmers and slides quickly when you tilt the pan.

Step 5

Pour in the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly fragrant, being careful not to let it turn brown.

Step 6

Pour in the white wine and immediately scrape the bottom of the pan with a wooden spoon to loosen any stuck-on bits.

Step 7

Arrange the clams in the bottom of the pan in a single layer, then scatter the shrimp and fish chunks on top.

Step 8

Close the cataplana lid (or cover the skillet with a regular lid) and reduce the heat to medium.

Step 9

Cook for 10–12 minutes until you hear a gentle, steady hiss of steam from the pan and smell cooked seafood, checking visually after 10 minutes by carefully opening the lid away from your face.

Step 10

Carefully open the lid away from your face to avoid steam burns and inspect the seafood—clams should have opened, shrimp should be bright pink, and fish should flake easily when touched with a fork.

Step 11

Discard any clams that did not open, as they are unsafe to eat.

Step 12

Scatter the chopped parsley and cilantro evenly over the seafood.

Step 13

Ladle the entire contents of the cataplana—seafood and broth together—into two shallow bowls, dividing evenly.