Seafood Cataplana With Saffron Vermouth And Sorrel Recipes

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.

Steps:

• Mince garlic and finely chop shallot and onion. Cut bell peppers into julienne strips. Cut tomato into 1/4-inch dice. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp.
• In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened. Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or clam juice and cream and bring to a boil. Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well. Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels. Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes. Return seafood to cooking liquid and stir in crayfish and sorrel. Heat cataplana over moderate heat until just heated through.