Lazy Saturday – when you finally have the time to go to the market, overload yourself with food and narrowly avoid splurging on a dried fish. Or at least you think it’s a fish. If you don’t identify with the latter part of that sentence then you’re clearly from North London.
The best indulgence food in my opinion is seafood – I’m normally too time-poor to do the filleting and scrubbing required of a decent creature and too poor-poor to actually buy any. But Saturday was different, so we stocked up on shellfish and white wine, set Spotify to ‘Destiny’s Child’ and let the magic do the seasoning.
This recipe is based on the one from Saturday Kitchen (but actually makes sense). A proper cataplana does, of course, involve clams – however, these are usually prohibitively expensive and mussels and prawns do just as well.
For the Lisbon paste:
6 red peppers
50ml olive oil
4 cloves garlic
1 tsp salt
For the stock:
4 tbsp olive oil
1 medium onion, thinly sliced
1 clove of garlic, sliced
1 bay leaf
2 large tomatoes, chopped
200ml dry white wine mixed with 1/2 tsp of saffron for half an hour
100ml fish stock
1 star anise
For the rest:
1/2 onion, thinly sliced
1 clove garlic, finely chopped
1/2 kilo of mussels, scrubbed and prepared (a how-to here)
250g of raw prawns
250g of white fish fillets (firm, like seabass, is good)
One or two medium cooked potatoes (or a handful of jersey royals)
Flat leaf parsley, to serve
1. Heat a skillet and dry roast the peppers until charred
Make it go further – Arroz caldoso
Save your leftover fish bones, fish heads and shellfish shells when you’re done. Give them a quick rise and then add to a pot with a carrot, onion and celery stick and a handful of unchopped parsley. Add water to fill your saucepan and let bubble away for around an hour to get a decent stock.
Add to the leftover stock from the cataplana and boil up.
Finely chop an onion and clove of garlic and fry until soft before adding roughly chopped chicken thigh and browning.
Add long grain or pearl rice with the needed amount of your stock and a glass of leftover white wine and bring to boil and reducing to a simmer. The rice should be nice and soupy when you’re done, so add more stock if you need.