Cataplana (Portuguese Clams and Pork)
| Published: 1st November 2007 13:45 |
A richly flavoured spicy casserole from Portugal named after the tradition pan used to cook the dish. A more sophisticated take on ‘surf and turf' perfect for cold November nights.
Servings: 4-6
Preparation Time: 25 minutes, plus at least 1 hours marinating
Cooking Time: 25 minutes
Ingredients
1 head of Garlic, peeled
1 tsp Dried chilli flakes
1 tsp Smoked paprika
Sea salt
Freshly ground pepper
1 Small bunch parsley, roughly chopped
200ml Olive oil
650g Pork, cubed
50g chorizo, chopped
1 onion, diced
1 celery stick, diced
1 green pepper, diced
200ml dry white wine
2 Tins tomatoes, chopped
1kg fresh clams, cleaned
Method
1. In a mortar combine the garlic, chilli flakes, paprika, sea salt to taste and half of the parsley and pound with the pestle until smooth.
2. Stir in 100ml of olive oil to make a paste.
3. In a bowl, toss the pork with the garlic paste and marinate for at least 2 hours or overnight if possible in the refrigerator.
4. Heat the remaining olive oil over a high heat in a large, lidded pan.
5. Once the oil is hot, add in the chorizo allow to cook until the rich red oil starts to be released from the sausage then reduce the heat and add the onion, celery and green pepper cook for 2 minutes stirring frequently.
6. Add in the marinated pork and fry, stirring, for 2 more minutes.
7. Add in the white wine and chopped tomatoes and simmer for 5 minutes.
8. Add in the clams and season with sea salt.
9. Cover the cook for 10 -15 minutes, shaking the pan now and then to move the clams around.
10. Remove from direct heat and leave to stand covered for 5 minutes.
11. Open the pan and discard any clams that haven't opened. Mix in the remaining parsley.
12. Serve at once with crusty wholewheat bread.
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