Traditionally the cataplana was made out of beaten copper in the shape of a clam shell, this made it easy for hunters and fishermen to fill it up with the essentials like garlic, onions, olive oil, and the vegetables of the season to take with them in order to cook their fresh game and catch right there over a fire, be it just off a boat or out in the forest. The cataplana would act much like a pressure cooker in that it would steam the fresh food inside, locking in the flavors and juices while cooking. This made the process fairly quick without too much extra effort other than throwing everything into the pan and letting it simmer away.
Nowadays, you can find the cataplana in many restaurants in the Algarve as well as outside it. Served to the table inside the uniquely Portuguese pan, the dish usually includes clams, fish, mussels and shrimp but even that varies depending on the region. With its seafood concentrated robust sauce, it’s wonderful served with al-dente rice or boiled potatoes, and crusty bread.
Rochelle Ramos in catavino.net
