Cata... Cata...Cataplana??... Cataplana??? Hmmmm... I know what you are thinking... What the heck is this?
Now, to geek out more about the Cataplana, the food is placed in the bottom half of the dish and the hinged lid is then closed to allow all the wonderful (slap you across the face) flavors to develop into a big ass punch of goodness.
Cataplana it's time to add the shellfish and my favorite part.. the wine. We used a pinot gringo, but any wine that reminds you of sunny days on the Mediterranean would be fine. We used clams, scallops and some shrimp (which we peeled and deveined) and the added a big pour (close to two cups, or enough to have most of the contents covered) of wine.
Time to get saucy... I mean dirty!!!