Culinary World Tour
Caldeirada – Portugal
Portuguese stew with potatoes, peppers and seafood – rustic, filling and ideal for guests. Sven's coastal one-pot version.
Timing
- Preparation: approx. 20 minutes
- Cook the potatoes: approx. 25–30 minutes
- Cook seafood: approx. 5-8 minutes
- Total: approx. 50-60 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 395 kcal
- Protein
- ≈ 27.8 g
- Carbohydrates
- ≈ 38.3 g
- Fat
- ≈ 10.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 peppers · ≈ 300.0 g
- 2 onions · ≈ 200.0 g
- 3 cloves of garlic · ≈ 9.0 g
- 2 tbsp olive oil · ≈ 27.3 g
- 600 g raw shrimps and mussels, ready to cook · ≈ 600 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g raw shrimps and mussels, ready to cook
- 600 g potatoes
- 2 peppers
- 2 onions
- 3 cloves of garlic
- 400 g diced tomatoes
- 150 ml white wine
- 250 ml vegetable stock
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp paprika powder
- 15 g parsley
- Salt
- Pepper
Instructions
- Peel the potatoes and cut them into thin slices. Prepare peppers, onions and garlic. cleaning mussels; Discard damaged mussels and those that do not close after gentle tapping.
- Heat oil in a large pot. Sauté the onions and garlic briefly, then layer in the potatoes, peppers and tomatoes.
- Pour in the wine and broth, add the bay leaves and paprika. Cook gently, covered, until the potatoes are tender, about 25-30 minutes.
- Add the mussels and shrimp and cook covered completely for about 5-8 minutes. Discard any mussels that remain closed.
- Season with salt, pepper and parsley and serve hot.
