Best Cataplana

food52.com

Christian

subheading: Shrimp Stock:

3 pounds large, head-on shrimp

1 splash Olive oil

2 large onions, thinly sliced

3 garlic cloves, crushed

2 bay leaves

1 pinch saffron threads

1 tablespoon unsalted butter

1 tablespoon tomato paste

2 quarts water

5 sprigs parsley

subheading: Cataplana:

4 pounds littleneck clams

2 tablespoons olive oil

6 ounces linguica, chorizo, or other type of cured Spanish sausage, sliced into ¼-inch coins

2 thin slices prosciutto, chopped

2 large onions, halved lengthwise and thinly sliced into half-moons

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 bay leaf

1 pinch saffron threads

¼ teaspoon sweet paprika (omit if your sausage is seasoned with paprika)

14 ½ ounces can (the small one) whole San Marzano tomatoes, drained and roughly chopped

1 splash dry white wine (vinho verde is perfect)

6 cups prepared shrimp stock, or high-quality store-bought shrimp or fish stock, (up to 8 cups)

2 pounds large shrimp (de-shelled, de-veined, and de-headed, from the shrimp used for the shrimp stock)

⅓ cup cream

1 pinch Fresh parsley to garnish

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