Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • Add the onion, pancetta, garlic, green pepper, paprika, bay leaf and thyme, and fry until the onions have softened.
  • Add the tomatoes, tomato purée and wine, mix well, and bring to the boil.
  • Reduce the heat and return the pork to the pan with the chorizo. Cover and simmer for 50 minutes.
  • 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.
  • Mix a sprinkling of parsley and coriander with the rice. Serve with the stew spooned over the top and garnished with coriander.