Serves 16
75 min
Pork and Clam Cataplana
Recipe GLPRee5412ce6f5d88
This Portuguese-inspired one-pot dish brings together tender diced pork and briny Manila clams in a vibrant paprika and white wine broth. Aromatic garlic, onion, and a blend of warm spices create a deeply flavorful base, while the clams release their briny sweetness as they steam open. Finished with fresh parsley, this elegant yet rustic dish serves a crowd and showcases the harmony of sea and land ingredients.
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Ingredients
6 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon sweet paprika
2 1/2 teaspoons crushed red pepper
Sea salt to taste
3/4 cup pure olive oil
2 pounds boneless pork loin, cut into 1/2-inch dice
3/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 cups dry white wine
3 pounds Manila clams, scrubbed and rinsed
1/4 cup finely chopped fresh flat-leaf parsley
Directions
In a small bowl, combine the smashed garlic, sweet paprika, crushed red pepper, and a generous pinch of sea salt to form a paste.
Heat the pure olive oil in a large, heavy-bottomed pot or cataplana over medium-high heat until shimmering.
Working in batches to avoid crowding, add the diced pork loin and cook until browned on all sides, about 8–10 minutes total. Season each batch with sea salt as it cooks. Transfer the browned pork to a plate.
Reduce heat to medium and add the extra-virgin olive oil to the pot. Stir in the chopped onion and cook until softened and translucent, about 4–5 minutes.
Add the garlic-paprika paste and stir constantly for 1–2 minutes until fragrant, being careful not to burn the mixture.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Return the cooked pork to the pot and bring to a gentle simmer.
Simmer the pork uncovered for 15–20 minutes until nearly tender, stirring occasionally.
Arrange the scrubbed and rinsed Manila clams on top of the pork mixture. Cover the pot (or close the cataplana) and increase heat to medium-high.
Steam for 8–12 minutes until all clam shells have opened. Discard any clams that do not open after 12 minutes.
Taste the broth and adjust seasoning with additional sea salt if needed. Stir gently to combine all ingredients.
Transfer the cataplana to a serving table, or ladle the pork, clams, and broth into large shallow bowls. Garnish generously with fresh flat-leaf parsley and serve immediately.
