Here is a recipe for Pork and Clams in Cataplana. Its an alternative to my other Cataplana recipe. If you don´t have a cataplana, you could use a dutch oven instead. This recipe uses Port instead of chorizo sausage.
Pork and Clams in Cataplana
- Prep Time
- Cook Time
- Difficulty Level Easy
- (5 /5)
- 4 ratings
- 500g Clams Scrubbed
- 1 Red Pepper cut into Thin Strips
- 1 Green Pepper cut into Thin Strips
- 2 Large Ripe Tomatos
- 1 Large Onion chopped
- 50g Diced Serrano Ham
- 50g Chorizo Stripped of Paper and Cut into Chunky Slices
- 1 Tbsp Paprika
- 12Cup Fino Sherry or Dry White Wine
- Bunch Flat Leafed Parsley to taste
- Crusty Bread to serve
- Olive oil for frying
- 2 Garlic Cloves roughly chopped
- 200g Diced Pork, marbled with fat is tastier, but Loin is ok if you are watching the fat.
- 1 cup Olive Oil
- Create a Marinade by blending the paprika, garlic and enough of the olive oil to make a coating consistency, and leave overnight or for at least 12 hours.
- Heat a half the rest of the remaining oil in a large frying pan, then add the onions, peppers, tomatoes and garlic. Cook stirring occasionally until soft but not browned.
- Add the pork and cook for a couple of minutes then add the ham and chorizo and cook a further couple of minutes, then add the wine. Simmer stirring ocasionaly to reduce slightly. The mixture should not be too dry and will be a little like a soup, but you may adjust this to your own taste by adding more wine if necessary.
- Cook for 20 minutes over a medium heat, don´t be tempted to open the lid before.
- Take the Cataplana to the table to open and serve in deep soup bowls and serve with the Crusty Bread.
- Don´t forget to add a soupspoons to your table!
Hi, my name is Elaine Kay, Cake Decorator and Food Lover. I have been making and decorating cakes since my daughter was a little girl, a long time ...Read more about this chef..