Dinner
Croatian Pasta in Portuguese Seafood Stew
Cataplana Surlice Pasta
Croatian surlice pasta folded through a Portuguese-style cataplana of clams and shrimp simmered with chorizo, tomato, red pepper, garlic, and white wine, finished with fresh cilantro and served directly from the pan.
$10
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
695Calories
48gProtein
26gFat
58gCarbs
7.1gSugar
4.2gFiber
1189mgSodium
141mgChol
6.8gSat Fat
672mgPotassium
118mgCalcium
18.4mgIron
18.2mcgVitamin B12
87mgVitamin C
egg-free
protein-rich
gluten-free-adaptable
fusion-kitchen
dairy-free
Instructions
1
Prep
Scrub the clams and peel the shrimp. Dice the onion, pepper, and tomato. Mince the garlic and slice the chorizo.
2
Boil
Cook the surlice pasta in well-salted water over high heat 9 minutes until al dente. Drain thoroughly and set aside.
3
Sweat
Soften the onion, pepper, and garlic in olive oil over medium heat 4 minutes until fragrant, soft, and lightly caramelized.
4
Sear
Brown the sliced chorizo over medium-high heat 2 minutes until it releases red oil and crisps slightly at the edges.
5
Simmer
Add tomato and white wine over low heat 6 minutes until the sauce reduces and turns silky and cohesive.
6
Steam
Nestle the clams and shrimp into the sauce, cover, and steam over medium heat 5 minutes until shells open wide.
7
Plate
Fold the cooked pasta through the seafood stew, scatter fresh cilantro over the top, and serve straight from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g1 lb clams and shrimp, cleaned
- 2 tbsp2 tbsp olive oil
- 140g5 oz onion
- 160g6 oz red bell pepper
- 88 garlic cloves
- 100g3.6 oz chorizo
- 240g8 oz ripe tomato
- 160ml1/3 cup dry white wine
- 180g6 oz surlice pasta
- 2 tsp2 tsp kosher salt
- 20gsmall handful cilantro
