Gastronomixs

Knuckle and clam cataplana

A cataplana 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, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Knuckle and clam cataplanaEnlarge

Ingredients

400

g

knuckle (top round)

300

g

clams

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 into rings

2

 

red sweet peppers, cut into rings

1

sprig

thyme

250

g

peeled tomatoes

1

tsp

piri-piri

2

 

bay leaves

Preparation method

Serving suggestions

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