How to Make Catapalana with Pork and Seafood

Catapalana is the national dish of Portugal. It is prepared mainly from seafood, but there are different options with the addition of certain ingredients. A selected bouquet of spices optimally sets off the taste of a sea cocktail.

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You will need

• - 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.

Instruction manual

1

First, pickle the pork. For marinade, you need to peel the garlic and squeeze it through a press into a container. Add to it paprika, salt, olive oil and hot red pepper. Grind everything thoroughly until a paste is obtained. Cut the fillet into medium pieces and roll in the prepared marinade, then put in the refrigerator for 5 hours.

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 later the rest of the ingredients will be added to the pork, you should use a deep pan or cauldron. Then it is necessary to remove the meat and set aside for a while, and in the remaining oil, fry the onion, sliced ​​in 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 reduce the fire and add a little warm water.

3

Now it’s worth doing seafood. You can use a frozen seafood cocktail, suitable in composition. In this case, it is enough to defrost it and add 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 the film, and then cut into rings.

4

Add with a difference of a couple of minutes, stirring each time: first shrimp, then mussels and then squid rings. Cover and simmer for 5-7 minutes. In the end, if desired, add salt and pepper. Garnish with parsley or other herbs before serving.