How to Pressure Cook with a Portuguese Copper Cataplana - Eater
"The steam also condenses and then falls back on the dish, like a constant 'aromatic rain,' according to chef José Pinheiro, owner of the A Eira do Mel restaurant in Vila do Bispo and one of the best cataplana cooks in the Algarve. 'There is no dispersion of liquids, enhancing all the flavors. Everything is concentrated, and the aromas you get are incomparable,' Pinheiro says. 'I love when one side of the fish is cooked in the broth that gathers at the bottom of the cataplana and the other part is just steamed on top.'" - Rafael Tonon
Eater
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