Flying For Flavour is a delicious and entertaining weekly podcast showcasing the best of the food, wine and travel.
Your host, Stephanie Piché, serves up interviews, recipes, tips and the occasional bar-side chat…
LIVE From Spain & Portugal
A note from Stephanie…
Instead of the usual getaway to the Caribbean this winter, Norm and I thought it would be fun to go back to the Algarves…since it has been almost 10 years now since our last visit.
Just wandering, a little driving, some sunshine and a whole lot of eating and drinking…obviously. 😉
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Resources & Links
For an overview of Portugal and to start planning your own visit…
If you like a VERY dry and slightly effervescent white, please try a vinho verde (green wine)! It is the name of the style AND the small region where it’s produced.
Here is one of my favourites that is available just about everywhere…
Most whites sold in North America are the light and dry styles…look for Alvarinho and you won’t go wrong!
I like big and flavourful reds from the Douro region…
…and the Dão region for a bigger and bolder style…
Of course, one of the most famous wines coming from Portugal in the last century is their uber-popular Mateus!
And you can’t complete a Portuguese meal without a splash of port!
Before dinner, try a white!
After dinner, try a ruby (lighter and fruity) or a vintage, LBV or tawny for something a little deeper and sweeter…
Makes 4 Servings
4 garlic cloves
1 small shallot
1 small onion
1 can crushed tomatoes
16 small hard-shelled clams
16 large shrimp (about 1 pound)
2 tbsp extra-virgin olive oil
1 cup dry white wine
1/2 tsp crumbled saffron threads
2 cups fish stock or bottled clam juice
1 cup heavy cream
[Note: This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked. ]
Mince garlic and finely chop shallot and onion. Scrub clams and mussels and remove beards from mussels. Shell and devein shrimp.
In a 4-quart shallow heavy pot with a tight-fitting lid cook garlic, shallot, and onion, in oil, uncovered, over moderate heat, stirring, 5 minutes. Add wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup. Add stock or clam juice and cream and bring to a boil.
Immediately add clams and simmer until they just begin to open, about 3 minutes. Stir in
mussels, shrimp, tomatoes, and sea salt and pepper to taste and stir until combined well.
Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels.
Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes.
Return seafood to cooking liquid. Heat cataplana over moderate heat until just heated through.
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