Oven-baked cataplana with mussels and prawns

Porcini mushroom ravioli 11 of 61 Roasted Cauliflower

Kikkoman Sauces 61

Category 61

Ingredient 53

Videos 1

World Cuisines 8

Specials 582

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.

Naturally Brewed Soy Sauce Main courses Seafood Christmas season Autumn Winter

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

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

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.