Travel Tips

This recipe uses clams, pork and Chourico but if you want you can relace them with just about any kind of seafood (firm fish is best)

Ingredients:
650g loin of pork, cubed
50g Portuguese chourico or salpicao sausage (You can use chorizo), chopped
1kg fresh clams (cleaned)
3 cloves of Garlic (finely chopped)
1 Piri Piri (Chilli)
1 onion, thinly sliced
1 celery stick, diced
1 green pepper cut into strips
400g canned chopped tomatoes (Good quality)
200ml dry white wine
200ml Olive oil
1 bunch of flat-leafed parsley, roughly chopped
Sea Salt and Pepper

Method

1. In a mortar combine the garlic, chilli flakes, sea salt to taste and half of the parsley and pound with the pestle until smooth.

2. Stir in 100ml of olive oil to make a paste.

3. In a bowl, toss the pork with the garlic paste and marinate for at least 2 hours in the refrigerator.

4. Heat the remaining olive oil over a high heat in the cataplana or a large, lidded sauté pan.

5. Once the oil is hot, add in the salpicao, onion, celery and green pepper. Season with salt and fry, stirring, for 2 minutes.

6. Add in the marinated pork and fry, stirring, for 2 more minutes.

7. Add in the white wine and chopped tomatoes and bring to a simmer.

8. Add in the clams and season with sea salt.

9. Cover and cook for 15-20 minutes, shaking the pan now and then.

10. Remove from direct heat and leave to stand covered for 5 minutes.

11. Open the pan and discard any clams that haven't opened. Mix in the remaining parsley.

Serve with crusty bread