Cataplana with pork belly chorizo and mussels recipe

Cataplana with Pork Belly Chorizo and Mussels recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious recipe for Cataplana with pork belly, chorizo, and mussels is a delightful combination of flavors that will transport you to the Mediterranean. The tender pork belly and savory chorizo add richness to the dish, while the mussels bring a fresh and briny taste. Cooked in a traditional Portuguese cataplana, this recipe is perfect for a special occasion or a cozy dinner at home.

Keywords: Cataplana, pork belly, chorizo, mussels, Mediterranean.

Cataplana with pork belly chorizo and mussels recipe details

Cataplana with pork belly chorizo and mussels recipe, recipe Rating: 4.9
Number of votes:131 

Ingredients

200 g	pork belly, cut into chunks
300 g	chorizo, cut into chunks
800 g	ripe tomatoes, halved
some	sea salt
some	black pepper, freshly ground
some	olive oil
5 clove(s)	garlic, chopped
1 large	red onion
1	red capsicum, cored, seeded and diced
1	green capsicum, cored, seeded and diced
2 stalk(s)	celery, diced
1	paprika
1 tsp	cumin, freshly ground
¼ tsp	ground cinnamon
¼ tsp	allspice, freshly ground
1 tsp	dried red chillies, crushed
½ tsp	dried thyme
2	bay leaves
450 ml	chickenstock
400 g	mussels, cleaned
some	coriander, chopped

Instructions

Put pork belly and chorizo in a roasting tray and cook in a preheated oven (fan-forced) for about 25 minutes until lightly browned and cooked.

Place the tomatoes in another tray, cut side up, sprinkle with salt, pepper and oil. Cook in the oven for about 20 minutes until tender and collapsed. Remove the skins and chop.

Cook garlic, onion, capsicum and celery in olive oil in a Cataplana or sauce pan with a lid until onions soften. Add the spices, bay leaves and the roasted tomatoes along with any juices. Cover and saute slowly for 5 minutes.

Add chickenstock, cover and cook slowly for about 25 minutes, stirring from time to time.

Add pork, chorizo and mussels, cover and gently cook for about 5 minutes until the mussels open. Remove and discard any mussels which haven’t opened.

Sprinkle with coriander and serve immediatly with fresh bread.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a