Ingredients
- 1 tbsp olive oil
- 500g/1lb 1oz boneless pork shoulder, cubed
- 1 large onion, finely sliced
- 50g/1¾oz pancetta, cut into chunks
- 6 cloves garlic, sliced
- 1 large green pepper, sliced
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp thyme
- 400g/14oz tomatoes, peeled and chopped
- 75g/2½oz tomato purée
- 225ml/8fl oz white wine
- 150g/5¼oz spicy chorizo, skin removed and cut into chunks
- 300g/10oz small fresh clams
- handful of fresh parsley, chopped
- handful of fresh coriander, chopped
- rice, to serve
Method
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Heat the olive oil in a casserole dish. Add the pork and fry until browned on all sides. Once browned, remove the pork and set aside.
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Add the onion, pancetta, garlic, green pepper, paprika, bay leaf and thyme, and fry until the onions have softened.
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Add the tomatoes, tomato purée and wine, mix well, and bring to the boil.
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Reduce the heat and return the pork to the pan with the chorizo. Cover and simmer for 50 minutes.
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Finally, just before serving, add the clams and parsley, mixing well, and cook for a further five minutes or until the clams have opened. Discard any that don’t open.
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Mix a sprinkling of parsley and coriander with the rice. Serve with the stew spooned over the top and garnished with coriander.
Source: BBC
