Meat and Seafood Cataplana! The Best I've Ever Eaten.

So, Cataplana, that traditional dish from the Algarve, very well known here in the Algarve region. A dish that may not be so well known in the north of the country, but the fact is that I have been making some cataplanas here on the channel. I can leave the link here or pin it in the first comment. One cataplana that I made was incredible with monkfish, it was really good. And with that monkfish cataplana, I received some comments from some people asking. Oh, make a cataplana, by the way, is a very interesting thing that I think we can even mix a seaside, more Mediterranean flavors and also an element of the land, which in this case is the sea, the coraco. And then we also add an element of the sea, which will be the shrimp and the jamillas, the seafood to combine with the meat. It's incredible, don't be scared. These combinations of flavors are absolutely divine. I think they make a perfect combination. And so, without further ado, today we are going to make a meat cataplana, as it should be. Let's go. So, to make the meat cataplana, we are going to need the meat. In this case, I have a piece of pork shoulder here. In other words, these pieces of pork shoulder are the best for making, for example, fried, grilled or stewed meats. They are very good. Why? Because they are not so dry, they have a nice bit of fat. And pork shoulder ends up being an always accessible meat that you can find anywhere and it is also a very tasty meat. So, to prepare the pork shoulder, we have the normal pork shoulder here. You can obviously ask the butcher to do this process, but if you do it at home, here are the tips. We are going to cut the pork shoulder into small cubes. To do this, I have this piece here, I am going to cut it in half and then I am going to cut it into strips. And I am also going to cut it into cubes. Let's season the meat now. I always like to season the meat first. Some dishes, obviously, not all, but in some I always like to season the meat first. Why? Because we start to develop a base of flavor and if the meat has salt, it will immediately start to absorb the flavors and will start to take on more flavor, we can mix it very well. For the shrimp, I have a shrimp here that is already peeled at the trunk, that is, I have already peeled the shrimp, I left only the head and the tail. Let's also season it with a little salt and pepper. We can mix it very well. So, here we have our little catapana. This is the cataplana. The cataplana is not exactly a dish. In fact, the cataplana dish is a dish, but it is made inside a cataplana that is called this, which is this material that is here. And, therefore, inside the cataplana we can start to add a little olive oil. In fact, we can add a generous drizzle of olive oil because we have a little fat here, it is always good. And inside the olive oil we will flavor it with the shrimp shells. This oil will start to have a seafood flavor. We can mix it well. When the shrimp shells have released a little of their flavor, we can remove it. Now, inside this cataplana with the shrimp flavored oil, we're going to add the meat to fry. We can give it a little more power here. Now we're going to let this meat start to caramelize and get a little color here. While the meat is sautéing here, we're also going to cut a chorizo sausage into small slices, guys. So, when the meat starts to get like this, it's going to start to brown and start to seal. What are we going to add? Curry that was cut up. Chorizo will now also start to fry, it will start to release its fat, its flavor, which is very important. So, with the corochino well caramelized, the meat well sealed, we're going to add the onion. Spring onions here to sauté together with the meat. We can also add the red pepper and the green pepper. Mix everything very well, let it caramelize very well. Look at these beautiful colors. We can also add the sliced eye with the peppers and the onion with the air to sauté. Incredible aroma in the air. Now we'll add the tomatoes. We can also add a little tomato pulp, a little bit of sweet paprika. And now just mix and mix everything very well. Then we'll cool everything down with white wine. The garlic, onion and tomato are already nicely caramelized. In the meantime, they've started to develop a caramelization base. We'll cool and deglaze with a little white wine. It will start to bring the jaromas from the top and it will also help to release some of the flavors that are trapped and at the bottom of the cataplana. Now we'll let the alcohol evaporate completely. It's time to add the sweet potato. Let's add the sweet potato here. We can add it nicely because it's already part of the plating, right? Now what are we going to do? Add a little water here. Just until it starts to appear. Do you see? When the water starts to slightly appear here on the potatoes, in the it's not to cover the potatoes, okay. Because otherwise you're going to make a soup here. That's not the idea. The idea is when the water starts to appear slightly near the potatoes, we stop adding the water. We can add a little salt. Now we're going to cover it and let it cook for about 7 to 10 minutes, more or less. It depends on the thickness of the sweet potato. Until the potato has a hard texture. It's not overcooked, it's lightly cooked and there's still 5 more minutes to go. Okay, the 7 to 8 minutes have already passed. It's time to open the cataplana. Now you can see the broth, our cataplana sauce, luxurious. What are we going to do? We're just going to make sure that nothing is stuck to the bottom of the cataplana. It's time to add the seafood. Seafood is always that thing that takes a little while. Anyway, it's always the last thing because it's the quickest. So, we'll add the seafood at the end. We're going to add the pretty seafood for decoration, to make it aesthetically beautiful. We have the shrimp. The shrimp is already seasoned. You see? Why is it important to season things right away? Then we're going to add the clams. The little clams will also release some water now. We're just going to add a bunch of coriander in the middle, because that will give a special aroma to the dish. It will flavor our seafood and our cataplana. Let's close it really well. Let's turn the stove up a little bit more and let's count for 3 to 5 minutes. Okay, no, less than 3, but not more than 5 either. Look at the height now. 1, 2, 3. Here we have our fantastic little cataplana. The clams are all opened up nice and clean. Let's take this bunch of coriander out and now we'll finish it off with chopped coriander on top. That's it. Our cataplana is ready. Now, what's missing? Nothing missing. Just serve it. So, here we have our little cataplana. You see? Look at it. This wonderful little cataplana. Now, what's it like? Let's go here with a little spoon and a lot of love. Let's go to the back and get the meat. Get the coraco. Our cataplana is ready. What do you say? Huh? Now what can you do? You can serve it here with white rice. Okay. Cantaplanazina ready. Ready. Very ready. Let's get to the point. Try our cataplana. A little piece of meat with sweet potato, with a little piece of shrimp. Yum. My god, guys, you're not seeing it clearly. This is like one of the best cataplanas I've ever eaten in my life. The flavor of the meat is really incredible. The flavor of the seafood goes together really well. Like, it's the perfect combination. It's really incredible. I really appreciate you watching this video. Without further ado, I'm going to say goodbye to you. Don't forget to like it. It's very important to subscribe to the channel. It's even more important. I'll see you in the next video. Until next time and bye. Thank you.