Catapalana is the national dish of Portugal. It is prepared mainly from seafood, but there are different options with the addition of certain ingredients. The selected bouquet of spices optimally sets off the taste of the sea cocktail.
It is necessary
- - pork fillet - 500 grams;
- - garlic - 4 cloves;
- - paprika - 10 grams;
- - olive oil - 150 milliliters;
- - red onion - 1 onion;
- - favorite white wine - 250 milliliters;
- - fresh mussels - 250 grams;
- - fresh shrimp - 200 grams;
- - fresh squid - 50 grams;
- - hot red pepper and salt - to taste.
Instructions
Step 1
First you need to marinate the pork. For the marinade, you need to peel the garlic and squeeze it through a press into a container. Add paprika, salt, olive oil and hot red pepper to it. Grind everything thoroughly until you get a paste. Cut the fillet into medium pieces and roll in the prepared marinade, then refrigerate for 5 hours.
Step 2
Next, you need to drain the excess marinade from the meat and fry it over high heat for 10 minutes on each side. Since the rest of the ingredients will be added to the pork later, it is worth using a deep frying pan or cauldron. Then you need to remove the meat and set aside for now, and in the remaining oil, fry the onion, cut into half rings. Pour in white wine, bring it to a boil and add pork. Simmer, stirring occasionally, for about 10 minutes. If the liquid evaporates too quickly, then you can turn down the heat and add some warm water.
Step 3
Now it's worth doing seafood. You can use a suitable frozen seafood cocktail. In this case, defrost it and add it to the pork. Or prepare it yourself. To do this, rinse the mussels, remove the shrimp from the head and shell, rinse the squid, remove the partitions and film, and then cut into rings.
Step 4
Add with a difference of a couple of minutes, stirring each time: first the shrimps, then the mussels and then the squid rings. Cover and simmer for 5-7 minutes. At the end, salt and pepper if desired. Garnish with parsley or other herbs before serving.
