Dinner
Croatian Pasta in Portuguese Seafood Stew
Cataplana Surlice Pasta
Croatian surlice pasta folds into a Portuguese cataplana of clams and shrimp, simmered with tomato, red pepper, chorizo, and white wine, finished with fresh cilantro. A seafood-forward fusion that bridges two Mediterranean traditions in a single aromatic, brothy bowl.
$10
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
489Calories
46.2gProtein
15.1gFat
42.8gCarbs
7.4gSugar
3.2gFiber
1087mgSodium
79mgChol
3.7gSat Fat
648mgPotassium
94mgCalcium
6.2mgIron
18.5mcgVitamin B12
68mgVitamin C
egg-free
protein-rich
low-cholesterol
fusion-kitchen
dairy-free
Instructions
1
Prep
Scrub the clams, peel the shrimp, dice the onion, pepper, and tomato, mince the garlic, and slice the chorizo into thin rounds.
2
Boil
Cook surlice pasta in well-salted water over high heat for 9 minutes until al dente, stirring occasionally, then drain thoroughly.
3
Sweat
Soften onion, pepper, and garlic in olive oil over medium heat for 4 minutes until soft, sweet, and deeply fragrant.
4
Sear
Brown sliced chorizo over medium-high heat for 2 minutes until it releases its red oil and crisps lightly at the edges.
5
Simmer
Add diced tomato and white wine over low heat, simmering 6 minutes until the sauce reduces and turns silky smooth.
6
Steam
Nestle clams and shrimp into the sauce, cover, and steam over medium heat for 5 minutes until shells open wide and shrimp turn opaque.
7
Plate
Fold cooked pasta through the seafood stew, scatter fresh cilantro over the top, and serve hot straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g12 oz clams and shrimp, cleaned
- 2 tbsp2 tbsp olive oil
- 140g2.5 oz, 1 small onion
- 160g3 oz, 1 small red bell pepper
- 88 garlic cloves
- 100g3.6 oz chorizo
- 240g4 oz, 1 medium ripe tomato
- 160ml1/3 cup dry white wine
- 180g6 oz surlice pasta
- 2 tsp2 tsp kosher salt
- 20gsmall handful cilantro
