An addition to the main course with a rustic look and sweet taste. No need to season. A suitable onion bulb could be about the size of a plum.



  • If the bulbs and garlic are soiled (taken directly from the bed), clean the soil;
  • When there are the stems left, place directly on the grill rack with the stems;
  • Grill for 10-15 minutes, in the meantime turn and make sure the heat is not too high;
  • Serve as a side dish to the main course. Anyone who likes onions and garlic will unwrap these surprises with the greatest curiosity;

Cataplana is a traditional Portuguese food of coastal fishermen from Algarve. We make almost traditional Cataplana, but with minor adjustments to the broth. Therefore, we cannot call this dish a traditional Cataplana. The preparation requires a special deep pan on which the lid can be placed. From our product range, models PRO-450 and PRO-450 inox are suitable for preparing Cataplana, with a capacity of 12-15 servings (about 4,5 litres). The quantities indicated in the recipe are for 12-15 servings.


One very important nuance in making Cataplana is preparing the ingredients before adding them in the pan. Baking is a quick process, in about 15 minutes all the ingredients are added to the pan. So – prepare the ingredients and only then put the pan on the fire. Another tip: stock more broth just in case, not to find yourself in a situation where there is obviously not enough liquid.


  • Prepare the broth (fish or chicken broth) or buy ready-made broth from the store, approx. 2 litres;
  • Defreeze seafood – shrimp, shellfish and white fish. You need: 1 kg of tiger prawns, 1 kg of mussels and 600-700 g of white fish (cod, pikeperch, perch);
  • When the broth is ready, heat the pan and brown the chopped onion (1-2 pcs) and garlic (6 larger cloves);
  • Add slices of multi-coloured bell peppers (1 + 1 peppers);
  • Add Chorizo slices (about half a sausage ring) and 2-3 bay leaves;
  • Add tomatoes approx. 600-800 g (fresh or crushed canned tomatoes);Add a handful of chopped parsley and 1 chopped chilli without seeds;
  • Add half a bottle of white wine;
  • Add the broth – about 1.5 litres (can be added more later if necessary);
  • Bring to the boil, season with salt and sugar (acidity is provided by tomato and white wine);
  • When the taste is desirable, add seafood: shrimp, shellfish, fish;
  • Bring to the boil once more, place the lid on the pan and turn off the gas;
  • Stir Cataplana 3-4 times, in about every 1-2 minutes and cover it with the lid again;
  • When the shells are open, serve. Add fresh parsley and coriander;
  • Since coriander and chilli cause opposite reactions in people, serve them separately- whoever wants, can have some more;
  • Serve ciabatta and Vinho Verde with Cataplana;
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