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So i went to walk Cuca, my lovely female Spaniel Breton yesterday in the neighborhood of Faro. Since she loves the water and the temperature is warming up right now, i made a short cut before Praia de Faro, our island in Ria Formosa. Just before the entrance and the first roundabout with a big statue of a crab, you have the starting of a trail that for more incredible that you may think is private property!! For more than 20 years it has been my route to be in contact with nature and now is one of the most popular trails in Algarve to do bird watching! A stopping place for hundreds of different birds during the spring and autumn migratory periods it is a MUST SEE spot when you visit the region!<\/p>\n\n\n\n Making a long story short, i was enjoying her company and childish plays ( she is only 4 month old ) when a gentleman comes by after beeing with his legs inside the water up to the knee for some time.I had seen him, in a glimpse, at a distance but not knowing what he was looking for. I do know a lot about the activity of \u2018\u2019mariscadores\u2019\u2019people who are expertized in seafood nurseries, either as a guide or by talking to fishermen . There are seafood farms ( including grooved carpet shell harvesting ) in this Natural Park, however this man was too far for me to distinguish. Our Ria Formosa has been, undoubtly, along the history, an immense source of seafood and fish<\/strong>. The Ria Formosa<\/strong> is a lagoon, located in the Algarve, in southern Portugal, and works as a system of barrier islands that communicates with the sea through six inlets. Five of these inlets are natural and have mobility characteristics. The sixth is an artificial inlet that was opened with the purpose of allowing easier access to the port of Faro.<\/p>\n\n\n\n So, what was this man carrying out of the water with him? Well, something not to common for the rest of the world..legs of crabs, simply and only one big leg taken out of a crab that stays alive regardless.It\u2019s ok, another one will grow on its place, and many many people will pay good money for this tasty seafood! Each person can only take 3 kilos. I think he was carrying more, therefore he made me promise i wouldn\u2019t catch him on the several pictures i took meanwhile.<\/p>\n\n\n\n A lot of our grandma recipes<\/strong> are based on that: ameijoas ( big black clams ), caranguejos (crabs) camar\u00f5es ( shrimps ), lingueir\u00e3o ( seafood in shape of knives ). And they are all coming from this side of the sea ( yes, it is salted water from the Atlantic, not Rio (river) but Ria ( branch of the sea ) that washes our coast from Faro<\/strong> till Cacela Velha<\/strong> ( another MUST SEE spot in the Algarve!)<\/p>\n\n\n\n In this way let\u2019s open the chapeter of traditional dishes of the Algarve that can be included in this Mediterranean Diet. Hope you\u2019ll be able to find the ingredients where you live, otherwise let me know how can i help you.<\/p>\n\n\n\n And the first or perhaps the main dish our region has to offer you is the queen at the table: Cataplana<\/strong>! The cataplana is traditionally made of copper and shaped like two clamshells hinged at one end and able to be sealed using a clamp on either side of the assembly. Cataplanas can also be made of aluminium.However when we order one, we have a long list to choose from as we cook several recipes on it.In this way, before you order, make sure which are your favourite ingredients and if you have no allergies to seafood.Most of them are based on seafood.<\/p>\n\n\n\n Also, if it is coppermade you can use it on the stove ; otherwise for glass-ceramic you need to buy one made of steel.<\/p>\n\n\n\n I will not talk about the item itself, that i usually show you on my tour \u2018\u2019Meet the artisans\u2019\u2019 https:\/\/precious-time.pt\/grupo3-1.html<\/strong>. It is definetly with pride that i walk you to the artisans working place and let you travel back in time, to see and understand how some arts and traditions should be kept alive.<\/p>\n\n\n\n I will share with you my way of cooking it! I just made two the past week- end for relatives from the north who die for it!<\/p>\n\n\n\n CATAPLANA \u2018\u2019a la Rose\u2019\u2019<\/strong><\/p>\n\n\n <\/p>\n <\/p>\n \u00a0<\/p>\n <\/p>\n Ingredients for 4 people :<\/strong><\/span><\/p>\n <\/span><\/p>\n ( Please buy fresh, not canned )<\/span><\/p>\n <\/span><\/p>\n 3 big onions<\/span><\/p>\n <\/span><\/p>\n 6 well ripe tomatoes<\/span><\/p>\n <\/span><\/p>\n 2 red fresh peppers<\/span><\/p>\n <\/span><\/p>\n Parsley<\/span><\/p>\n <\/span><\/p>\n Curriander<\/span><\/p>\n <\/span><\/p>\n 400 grams of chicken brest chopped in cubes (you can change it for pork meat if you prefer)<\/span><\/p>\n <\/span><\/p>\n 500 grams of clams<\/span><\/p>\n <\/span><\/p>\n 500 grams of shrimps ( size 60\/80 from Nigeria\u00a0 or Mozambique )<\/span><\/p>\n <\/span><\/p>\n 1 red sausage<\/span><\/p>\n <\/span><\/p>\n 1 black sausage<\/span><\/p>\n <\/span><\/p>\n White wine \u2013 1dl<\/span><\/p>\n <\/span><\/p>\n Tomato sauce<\/span><\/p>\n <\/span><\/p>\n Maizena<\/span><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n The way to cut the veggies is always the same: rings.<\/p>\n <\/p>\n <\/p>\n Start by placing the onions at the bottom.This is going to be done on layers:first onions,then tomato and finally red pepper.Upon them, a full hand of clams, the freshest you can get as this is the sea taste you want to have on the meat.Shrimps come after.<\/p>\n <\/p>\n <\/p>\n Meanwhile i season the chicken meat with garlic and black pepper and a few drops of lemon.In small cubes you can add it row.Otherwise you would have to pre frie the chicken to put in the cataplana. After this last layer of chicken you just have to start it all again, adding here and there the aromatic herbs.<\/p>\n <\/p>\n <\/p>\n The top should have a nice set up of shrimps, as this will show how artistic you became when you open the cataplana in front of your guests.<\/p>\n <\/p>\n <\/p>\n Take it to cook slowly for 20 minutes.<\/p>\n <\/p>\n <\/p>\n Meanwhile prepare a sauce with white wine, tomato sauce and maizena.Open the lid 20 minutes after cooking and pour this sauce on the top.Shake, shake, shake and leave it cooking for another 10 minutes.<\/p>\n <\/p>\n <\/p>\n Voli\u00e1! It\u2019s ready to eat!!<\/p>\n <\/p>\n![\"\"](\"https:\/\/precious-time.pt\/blog\/wp-content\/uploads\/2020\/06\/7288-1.jpg\")
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