Oven-baked cataplana with mussels and prawns
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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.

Oven-baked cataplana with mussels and prawns
Total time 85 mins
Preparation time: 25 mins
Cooking time: 60 mins
Nutrition facts (per portion): 2589 kJ / 617 kcal
Fat: 22,9 g
Protein: 42,9 g
Carbohydrates: 45,6 g

Ingredients for 4 portion(s)

  • 1 kg fresh mussels
  • 8 raw king prawns, with head and shell on
  • 500 g waxy potatoes
  • 1 onion
  • 1 garlic clove
  • 80 g streaky bacon (rashers)
  • 400 g plum tomatoes
  • 2 peppers (yellow, red)
  • 6 tbsp olive oil
  • 2 tsp sweet paprika
  • 1 tbsp tomato purée
  • 250 ml white wine
  • 200 ml fish stock
  • 2 bay leaves
  • 4 tbsp Kikkoman soy sauce
  • a pinch of sugar
  • 3 thyme sprigs
  • ½ bunch fresh coriander leaves
  • 2 tbsp flat leaf parsley leaves
     

Preparation

  1. Place the mussels and prawns in cold water.
  2. Rinse, peel, and chop the potatoes into small pieces. Then rinse the peppers and plum tomatoes and chop them into small pieces.
  3. 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.
  4. Add the tomato paste, paprika and bay leaves. Pour in the white wine and reduce the liquid by half.
  5. Preheat the oven to 200 °C.
  6. Now add the tomatoes, peppers, potatoes and prawns. Add the fish stock and season with sugar and Kikkoman soy sauce. 
  7. Place the mussels and prawns in the pot and cook together in the oven on the middle shelf.
  8. In the meantime, chop the coriander and parsley, and pick the thyme leaves. Garnish with fresh herbs before serving. 

Used products in this recipe

Total time 85 mins
Preparation time: 25 mins
Cooking time: 60 mins
Nutrition facts (per portion): 2589 kJ / 617 kcal
Fat: 22,9 g
Protein: 42,9 g
Carbohydrates: 45,6 g

Ingredients for 4 portion(s)

  • 1 kg fresh mussels
  • 8 raw king prawns, with head and shell on
  • 500 g waxy potatoes
  • 1 onion
  • 1 garlic clove
  • 80 g streaky bacon (rashers)
  • 400 g plum tomatoes
  • 2 peppers (yellow, red)
  • 6 tbsp olive oil
  • 2 tsp sweet paprika
  • 1 tbsp tomato purée
  • 250 ml white wine
  • 200 ml fish stock
  • 2 bay leaves
  • 4 tbsp Kikkoman soy sauce
  • a pinch of sugar
  • 3 thyme sprigs
  • ½ bunch fresh coriander leaves
  • 2 tbsp flat leaf parsley leaves