Pork and clam cataplana

Marinating • 30 minutes

Serves 8

Ingredients:

2lb (900g) lean pork (leg or tenderloin), cut into bite-size pieces

¾ cup dry sherry

4 garlic cloves, finely chopped

2 tsp paprika

2 tsp chilli flakes

sea salt and freshly ground black pepper

4 tbsp olive oil

10oz (300g) chorizo, diced

2 tbsp tomato paste or purée

3 garlic cloves, grated

2 onions, grated

2 bay leaves

1½ cups dry white wine

4 1⁄2lb (2kg) clams, cleaned and any open ones discarded

handful of flat-leaf parsley, finely chopped

Method:

1 Put the pork in a mixing bowl with the sherry, chopped garlic, paprika, and chilli flakes. Season with sea salt and freshly ground black pepper and set aside to marinate for 30 minutes (or overnight in the refrigerator).

2 Heat 1 tablespoon of the oil in a large saucepan, add the chorizo, and cook over medium heat, stirring often, for 5 minutes, or until starting to crisp. Remove with a slotted spoon and set aside. Heat another tablespoon of the oil in the pan, add the pork with its marinade, and cook for 8–10 minutes, or until the meat is browned on all sides. Remove with a slotted spoon and set aside.

3 Heat the remaining oil in the pan, add the tomato paste, grated garlic, onions, and bay leaves, and stir well. Leave to simmer over very low heat for 10 minutes, or until the onion is soft. Season with sea salt and freshly ground black pepper.

4 Add the wine, raise the heat, and allow to bubble for a few minutes while the alcohol evaporates. Add the clams and cook until the shells open, about 4–5 minutes. Discard any that don’t. Return the pork and chorizo to the pan, warm through, then transfer to a large shallow serving dish. Sprinkle with the parsley and serve.

Pork and clam cataplana