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FijiFlavors · Faro
Shellfish, fish or meat cooked in the copper two‑shell vessel that closes. Turismo de Portugal highlights clams in the cataplana among the traditional dishes of the Algarve.
Traditional dish from Faro
Also known as: cataplana algarvia, amêijoas na cataplana
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Cataplana — Faro, Portugal
Cataplana is both the name of a cooking vessel and of the dishes made in it. The utensil is a copper pan formed by two identical shells joined by a hinge that close over the food. This way, everything cooks in its own steam, without losing flavor or aroma, and the vessel goes straight to the table where it is opened in front of those who will eat.
The best‑known version is clams, with chouriço or ham, onion, garlic, tomato, pepper, cilantro and white wine. There are also cataplanas of fish, monkfish, assorted shellfish and even meat. Ingredients are usually prepared separately and finish cooking together inside the cataplana; during cooking the pan can be shaken without opening to mix the contents.
Turismo de Portugal highlights clams in the cataplana as one of the Algarve’s most beloved traditional dishes and attributes the copper vessel to an Arabic origin. Other sources suggest inspiration from the North African tajine. The exact origin is not documented.
The Algarve Tourism Region devoted a project to the cataplana, with a cookbook covering the coast, the barrocal and the Algarve mountains, showing how the utensil adapts to what each area offers: shellfish by the coast, meat and sweet potato inland. The region’s coppersmiths continue to make copper cataplanas.
It is served at the center of the table for two or more people, with bread for dipping in the broth. It usually accompanies white wine.
In the clams version: clams, chouriço or ham, onion, garlic, tomato, pepper, cilantro, olive oil and white wine. Other versions use fish, monkfish, shellfish or meat.
The cataplana is opened at the table and served directly from it, for two or more people, with bread for the broth. It is usually accompanied by white wine.
All year round.
Your questions
It is a copper pan formed by two shells that close, and also the name of the dishes cooked in it. The food cooks in its own steam and the pan is opened at the table.
The clams one, with chouriço or ham, onion, garlic, tomato and cilantro. There are also cataplanas of fish, shellfish and meat.
It is not documented. Turismo de Portugal attributes the copper vessel to an Arabic origin; other sources suggest inspiration from the North African tajine.
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