Lori's Cataplana Recipe #163198
Great Clam Stew! I believe it has a Portuguese origin?!?!?
by Lori 13
1 day | 1 day prep
SERVES 4
- 3 garlic cloves (peeled)
- 1 tablespoon paprika
- 1 1/4 teaspoons crushed red pepper flakes
- sea salt (to taste)
- 6 tablespoons olive oil
- 1 lb pork (cubed)
- 6 tablespoons olive oil
- 1 onion (minced)
- 1 cup dry white wine
- 2 cups shucked clams (rinsed, chopped)
- 2 tablespoons parsley (minced)
- In a food processor combine the garlic, paprika, pepper flakes and salt. Puree, adding oil until smooth.
- Pour over pork. Coat well. Cover. Chill 24 hours.
- Heat oil in a skillet over high heat.
- Add pork and marinade. Cook over high until pork is no longer pink.
- Transfer with a slotted spoon to a bowl.
- To pan add onion. Cook over high for 5 minutes.
- Add wine. Reduce heat. Cook 10 minutes.
- Return pork. Add clams. Heat through. Season to taste if needed.
- Top with parsley.
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5 stars