Oven-baked cataplana with mussels and prawns
One pot, one delight: This aromatic Cataplana with mussels and scampi is easy to make and brings the spices of the Mediterranean straight to your table.
Place the mussels and prawns in cold water.
Rinse, peel, and chop the potatoes into small pieces. Then rinse the peppers and plum tomatoes and chop them into small pieces.
Roughly dice the bacon. Peel and chop the onion and garlic and sauté in a pot over a gentle heat with the remaining olive oil and bacon.
Add the tomato paste, paprika and bay leaves. Pour in the white wine and reduce the liquid by half.
Preheat the oven to 200 °C.
Now add the tomatoes, peppers, potatoes and prawns. Add the fish stock and season with sugar and Kikkoman soy sauce.
Place the mussels and prawns in the pot and cook together in the oven on the middle shelf.
In the meantime, chop the coriander and parsley, and pick the thyme leaves. Garnish with fresh herbs before serving.
Recipe as PDF
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