Cataplana of Seafood with Tenderloin

Associação ODIANA - Roteiro dos Sabores do Baixo Guadiana , 8950-000 , Castro Marim e VRSA , Altura


Clams 500g, 500g pork tenderloin, 50g bacon, sausage meat 50 g, 50 g lard, olive oil, 5 garlic cloves, onions 1, 4 Raw shrimp, 1 cup port wine, white wine, parsley, cilantro, bay, pimentão- candy.


Season the tenderloin party with lard, chopped garlic, bay leaf, sweet pepper, white wine. In the cataplana fry the meat, over the onion to the slices with the bacon and the chorizo to the slices, then the clams. Drizzle with Port wine and coriander. Close the cataplana for 15 to 20m. It opens only when you consume.

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