Portuguese Pork and Mussel Cataplana

Ingredients:

For the marinade:

3 Garlic Cloves

1 tbsp Sweet Paprika

1/2 teasp Chilli Pepper

Salt

150 ml/5 fl.oz. Olive Oil

Other Ingredients:

450 g/1 lb boneless Pork Fillet, cut into 12 mm/1/2-inch cubes

3 tbsp Olive Oil

1 Large Onion, finely chopped

240 ml/8 fl.oz. Dry White Wine

240 g/1 lb Fresh Mussels (in shell), scrubbed

2 tbsp Freshly Chopped Parsley

Cooking Instructions:

Place the garlic, paprika, chilli pepper, salt and 150ml/5fl.oz. of olive oil in a small food processor and process to a paste. Place the pork in a large mixing bowl, add the marinade and toss to coat. Cover and refrigerate for 4-8 hours or overnight, stirring occasionally. Heat three tablespoons of olive oil in the Cataplana or a wide saucepan with a close fitting lid. Add the pork and its marinade and cook over high heat for 5 minutes, stirring from time to time. Remove the meat with a slotted spoon and set aside. Reheat the oil in the pan, add the onion and sauté over high heat for 5 minutes, stirring from time to time. Add the wine bring to the boil and continue to boil for 5 minutes. Return the pork to the skillet, along with any juices, mix well then add the clams, cover and cook for 3-5 minutes, until the clams open. Remove and discard any clams which haven't opened, sprinkle the the parsley over the top and serve immediately.

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