Thick flank and clam cataplana
A thick flank is a typically Portuguese copper pan used to prepare dishes containing seafood. Mark uses the cataplana to prepare a beef and shellfish combination.
Creation by Mark Vaessen, OKU, Ibiza, Spain.
Allergens & dietary requirements
- Mollusks
- Cow's milk
- Lactose
Ingredients
- 400 g beef thick flank (top round)
- 300 g vongole
- 5 g pimenton (smoked paprika)
- 5 g ground cumin
- 50 g chorizo
- 5 threads saffron
- 50 ml anise liqueur
- 50 ml olive oil
- 2 onions, cut in rings
- 2 red sweet peppers, cut in rings
- 1 sprig thyme
- 250 g peeled tomatoes
- 1 tsp piri-piri
- 2 leaves bay leaf
Preparation method
- First make the Mexican sauce by frying the onion and sweet pepper rings in olive oil.
- Add the thyme, piri-piri, and bay leaves.
- Then add the peeled tomatoes and leave to braise on a low heat.
- Fry the meat in the cataplana.
- Add the clams and other ingredients, except for the anise liqueur.
- Deglaze with the anise liqueur and Mexican sauce, place the lid on the cataplana, and leave to braise for another five minutes.
Serving suggestions
- Serve with pilaf.
- Serve with toasted bread and salad.
