Modern Cataplana de Marisco

Preparation

1. 1Rinse and prepare all seafood according to package instructions. If using mussels or clams, scrub them well and discard any that are open.
2. 2In a small bowl, soak saffron threads in 2 tablespoons of warm water for about 10 minutes.
3. 3Finely chop the onion and mince the garlic cloves. Chop the fresh cilantro.

Cooking the Cataplana

1. 1Heat the olive oil in a large skillet or directly in a cataplana pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
2. 2Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3Add the chopped tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to break down.
4. 4Pour in the white wine and bring to a simmer, scraping any browned bits from the bottom of the pan.
5. 5Add the soaked saffron with its steeping liquid, salt, and pepper. Stir to combine.
6. 6Arrange the mixed seafood evenly over the tomato and onion mixture. If using a cataplana pot, close the lid. If using a skillet, cover tightly with aluminum foil or a lid.
7. 7Cook over medium-low heat for about 10-15 minutes, or until the seafood is cooked through and the mussels/clams have opened. Discard any unopened shellfish.
8. 8Stir in most of the chopped cilantro, reserving some for garnish.

Serving

1. 1Serve the Cataplana de Marisco hot, directly from the cataplana pot or skillet. Garnish with the remaining fresh cilantro.
2. 2Serve with lemon wedges on the side for squeezing over the seafood.