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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.

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Allergens and 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

Scale recipe

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