IMG00531-20100424-1906_jpg_scaled_1000 Another treat from The Spanish Table in Seattle was a cataplana–a big copper dome pan that locks shut to steam the contents.  I can't wait to try it out tonight…I've reviewed several recipes and this is what I've come up with.

8 oz of sliced hard chorizo (about 1/4 inch thick like coins)

1 1/4 inch slice of Serrano ham.  (I meant to buy a little more at Metropolitan Market, but…I didn't realize how expensive this is at $26 per pound…so I'm glad I just have the one slice..I think the recipe will turn out fine)… dice the ham in nice small chunks.

1 sweet onion cut in half and then thinly sliced.

1 red pepper thinly sliced.

The Seattle Fish Company had two kinds of clams…so I bought 1 pound of each (2 pounds of clams) and just shy of 1.5 pounds of penn cove mussels.

Saute sausage and ham until they release their grease (juices?) in olive oil and then remove from pan.  NOTE: this is something I did on my own–I'm not seeing a recipe calling for removal of the meats–I just like more room in my pan for cooking the rest of the ingredients.

Saute onion, pepper with two crumbled bay leaves in the meat fat (add extra olive oil if needed).  Once the veggies are limp, add a tablespoon or so of chopped garlic and quickly stir.

Return the meat to the pan with the veggies.

Add 1 28oz can of chopped tomatoes and some dry Spanish white wine.  I probably used about a cup or so of wine.   Add red pepper flakes to your taste (I used about a teaspoon because that's what I had left in my bottle) and add smoked sweet Spanish paprika–I used about a teaspoon.

Stir and allow everything to marry.

Add scrubbed clams and mussels.

Top with chopped parsley.  I have some fresh basil on hand so I'm tossing that in as well.

Clamp lid shut and…wait about 10 minutes.

BE VERY CAREFUL WHEN OPENING…the pan is full of steam…I just burned my finger.

The pan is beautiful to serve the dish in and the lid can be used to toss the shells into. 

Serve with crusty bread.


  • Canaplan
  • Chorizo
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