Preparation

Let the meat marinate at least 2 hours before with 3 dl of white wine and 4 cloves of crushed garlic, 1 onion cut in quarters, and 2 c. of chili pasta soup.

Cut the onion in half moons and the garlic in slices. Cut 50g of bacon into small cubes.

Sauté the onions, garlic and bacon. Add 100g of meat sausage cut into strips and wrap.

Drain 800g of pork from the marinade and fry it in the sauté. Sprinkle with a teaspoon of paprika and mix all the ingredients.

Add 1 dl of tomato pulp, close the cataplana and cook over low heat for 20 minutes.

Add 500g of clams, a hand of olives and cover the cataplana again for 5 minutes.

Serve the pork from Alentejo, sprinkled with chopped coriander, and french fries to accompany.

Enjoy your food!

Ingredients

  • 800 g pork cut into small cubes
  • 500 g fresh clams
  • 6 cloves of garlic
  • 2 Onions
  • 1 dl olive oil
  • 3 dl White Wine
  • 2 tablespoons sweet pepper pasta
  • 1 teaspoon paprika
  • 50 g bacon
  • 100 g Chorizo
  • Pitted Green Olives
  • 1 sprig of chopped coriander
  • 1 dl Tomato Pulp
  • Salt and pepper q.s.
  • French fries