Clams and Pork à Alentejana Serves 3-4
This glorious Portuguese stew is from the Alentejana region (the Algarve’s interior neighbour). Non-meat eaters can leave out the pork adding a little extra smoked paprika in its place. This is traditionally served with boiled potatoes but is also great with rice or good bread.
700g/1lb 8ozs Amandes de Mer clams, well cleaned
500g/1lb of pork shoulder cut into cubes
100ml/7tbs dry white wine
1 heaped tsp smoked sweet paprika (or ordinary paprika)
2 bay leaves
2 cloves
3 cloves of garlic crushed
3 tbs extra virgin olive oil
2 onions sliced
4 tinned tomatoes chopped
1 small handful each of chopped coriander & parsley leaves
1 lemon cut into wedges
sea salt and pepper
1 In a bowl mix the wine, paprika, bay leaves, the cloves, two of the garlic cloves and 1tbsp of the oil with a pinch of sea salt and several grindings of pepper, then add the pork.
2 Leave to marinate for at least 2 hours or longer if possible.
3 Drain the meat, reserving the marinade, and pat dry with kitchen towel.
4 Heat the remaining oil and brown the meat on all sides then remove from the pan, reserving the oil and set aside.
5 Add to the pan the onions, the remaining garlic clove and the tomatoes and cook gently until the onions are soft.
6 Put the meat back in together with the reserved marinade and cook gently with the lid on for around 1 hour or until the meat is tender.
7 Add the clams and cook on a fairly high heat, stirring occasionally, for around 3-5 minutes-do not overcook or they will go rubbery.
8 Stir in the coriander and parsley, check the seasoning and serve with the lemon. |
© 2008 by The Fish Society
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