Seafood "Cataplana" with Saffron, Vermouth, and Sorrel

1. 1

   Mince garlic and finely chop shallot and onion.

2. 2

   Cut bell peppers into julienne strips.

3. 3

   Cut tomato into 1/4-inch dice.

4. 4

   Scrub clams and mussels and remove beards from mussels.

5. 5

   Shell and devein shrimp.

6. 6

   In a 4-quart shallow heavy kettle with a tight-fitting lid cook garlic, shallot, onion, and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes, or until peppers are softened.

7. 7

   Add vermouth, wine, and saffron and boil, uncovered, until liquid is reduced to about 1/3 cup.

8. 8

   Add stock or clam juice and cream and bring to a boil.

9. 9

   Immediately add clams and simmer until they just begin to open, about 3 minutes.

10. 10

    Stir in mussels, shrimp, tomato, and sea salt and pepper to taste and stir until combined well.

11. 11

    Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels.

12. 12

    Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes.

13. 13

    Return seafood to cooking liquid and stir in crayfish and sorrel.

14. 14

    Heat cataplana over moderate heat until just heated through.

* Per serving · 4 servings · Values may vary.