Serves 4 to 6

 

For best results use a 13” Cataplana.

 

1 lb. boneless pork fillet, cut into ½ inch cubes

3 tablespoons of olive oil

1 large onion, finely chopped

1 cup of dry white wine

1 pound of fresh mussels (in shell), scrubbed

2 tablespoons of fresh parsley, chopped

salt and pepper to taste

 

For the marinade

3 garlic cloves

1 tablespoon of sweet pimenton (Spanish paprika)

½ teaspoons of red chili flakes

salt and pepper to taste

 

Place the garlic, pimenton, chili pepper, salt and 5fl.oz. of the olive oil in a small processor and process to a paste.  Place the pork in a large mixing bowl and add the marinade, coating the pork.  Cover and refrigerate for 4 to 8 hrs. or overnight, stirring occasionally.

 

Heat 3 tbsp of olive oil in the cataplana.  Add the marinated pork and cook over high heat for 5 minutes, stirring occasionally.  Remove the meat with a slotted spoon and set aside.  Reheat the oil in the pan; add the onion and sauté for 5 minutes.  Add the wine and bring to a boil and continue to boil for another 5 minutes.

 

Return the pork to the cataplana along with any juices.  Mix well then add the clams.  Close the cataplana and cook for 10-15 minutes or until the clams open.

 

Remove and discard any clams which haven’t opened, sprinkle the parsley over the top and serve immediately.