Cataplana

Cataplana

(Portuguese pork fillet & clam stew) Serves 4

  • 150g pork fillet, cut into 2cm cubes
  • 2 cooking chorizo sausages, cut into 1cm slices
  • 300g small clams
  • 1 onion, finely diced
  • 3 cloves garlic
  • 150ml olive oil
  • 200ml dry white wine
  • 1 tbsp Sweet Smoked (Dulce) Paprika
  • ½ tsp Chilli Powder
  • ½ tsp sea salt
  • 1 small lemon
  • Handful chopped fresh flat leaf parsley
  1. Place the garlic, paprika, chilli powder, sea salt, half the olive oil and a squeeze of lemon juice in a food processor and blitz to make a paste. Add this marinade to the pork fillet pieces and leave in the fridge overnight.
  2. Heat 3 tbsp of the olive oil in a heavy based saucepan with a tight fitting lid and sauté the marinated pork over a high heat for 5 minutes then remove the pork from the pan.
  3. Add the remaining olive oil and fry the onion over a medium heat until it starts to soften
  4. Now add the sliced chorizo and sauté until it begins to crisp up.
  5. Add the wine and bubble for 1 minute.
  6. Then return the pork with all its juices to the pan and add the clams, put on the lid and cook for around 3 minutes until the clams open up.
  7. Remove from the heat and stir in some chopped flat leaf parsley and a squeeze of lemon juice and serve with crusty bread to mop up the juices.