Cataplana (Portuguese clams and pork)
By: Paul Bloxham From: Good Food Live
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-recipe "Cataplana (Portuguese clams and pork) recipe")
Cataplana (Portuguese clams and pork)
- Prep time:
- 25 mins, plus marinating
- Cook time:
- 25 mins
- Serves:
- 4-6
Enjoy a taste of the Algarve with Paul Bloxham's simple but flavourful recipe for fresh clams and pork, a traditional Portuguese dish
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Ingredients
- 1 head of Garlic, simmered for 10 minutes, cloves peeled
- 1 tsp dried red chilli flakes
- sea salt, d freshly ground pepper
- 1 bunch of flat leaf Parsley, roughly chopped
- 200ml Olive oil
- 650 g loin of pork, cubed
- 50g Portuguese salpicao, or chourico sausage or chorizo, chopped
- 1 Onion, diced
- 1 stick Celery
- 1 green pepper, diced
- 200ml dry White wine
- 400g tinned chopped tomatoes
- 1 kg fresh clams
- 1 loaf of Portuguese bread, or sourdough bread, sliced, to serve
Method
1. In a mortar combine the garlic, chilli flakes, 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 in the refrigerator.
4. Heat the remaining olive oil over a high heat in a cataplana (a Portuguese lidded pan) or a large, lidded sauté pan.
5. Once the oil is hot, add in the salpicao, onion, celery and green pepper. Season with sea salt and fry, stirring, for 2 minutes.
6. Add in the marinated pork and fry, stirring, for 2 more minutes.
7. Add in the white wine and chopped tomatoes and bring to a simmer.
8. Add in the clams and season with sea salt.
9. Cover the cook for 15-20 minutes, shaking the pan now and then.
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 bread.
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