"Cataplana" is the word for both the dish and the spherical pot it's cooked and served in. This pork and seafood stew is found in the Algarve, in Portugal. You don't need a cataplana to make this; a Dutch oven or large pot with a tight-fitting lid does the trick (though it may not be quite the same).
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<br />The shrimp stock recipe was adapted from <a href="http://www.amazon.com/My-Portugal-Recipes-George-Mendes/dp/1617691267">My Portugal</a href> by George Mendes. The cataplana recipe was inspired by <a href="http://leitesculinaria.com/35830/recipes-clams-sausage-cataplana.html">David Leite</a href>, <a href="http://www.nytimes.com/1984/02/12/travel/fare-of-the-country-portugal-s-savory-cataplana.html">The New York Times</a href>, and the <a href="http://www.tripadvisor.com/Restaurant_Review-g189117-d782866-Reviews-Casinha_do_Petisco-Lagos_Faro_District_Algarve.html">well-lit photos of Trip Advisor</a href>.

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