Cataplana of pork and clams

43 St James’s Parade
Bath BA1 1UQ

01225 424321

Kitchen Secrets From Portvcale

Portvcale, in Bath, has teamed-up with flavour to provide an insight into traditional Portuguese cooking.

During the 15th century, while the Portuguese were empire building across the globe, they came into contact with North African nomads around modern-day Morocco. They would carry around with them a versatile cooking pan to be used as and when hunger struck, the shape malleable to the waist or a camel’s saddle.

Picking up on this concept, the Portuguese developed the idea and from copper made the cataplana, a large pan that steams ingredients for the healthiest of meals.

Cataplana of pork and clams

Serves 2


  • 350g of pork
  • 350g of clams
  • Onions
  • Red, green and yellow peppers
  • Olive oil
  • Fresh coriander

For the marInade

  • Cream of roasted peppers, garlic, salt and black pepper
  • Bay leaf
  • Garlic
  • White wine
  • Fresh coriander


  1. Marinade the meat for a couple of hours (the longer the better). Cook on a high heat to seal and then assemble layers of the onions, peppers, meat and clams in the cataplana.
  2. Add a good-sized bunch of fresh coriander and a sprinkle of olive oil. Close the cataplana and let it slowly cook in its own steam for about 15 to 20 minutes.
  3. Once cooked, sprinkle over some fresh coriander and a splash of lemon juice.


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