- 6 large garlic cloves, smashed
- 1 tablespoon plus 1 teaspoon sweet paprika
- 2 1/2 teaspoons crushed red pepper
- Sea salt
- 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 or cockles, scrubbed and rinsed
- 1/4 cup finely chopped flat-leaf parsley

1. In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the pure olive oil and process to a paste. Add the remaining cup of pure olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork, and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.

2. Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, aboutn10 minutes.

3. Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer, Sprinkle with the parsley and serve in deep bowls.
 

  Chicken Cataplana

      1 lb boneless chicken pieces
      1 lb clams or mussels in shells
      1    clove of garlic
      4 oz onions
      2 tb olive oil
      1 oz fresh chopped parsley



You need a large heavy saucepan for this, with a well fitting lid. Cut the chicken into one-inch pieces. Scrub the clams or mussels and peel and finely chop the onions and garlic. Heat the oil in the saucepan and fry the onion and garlic for two minutes, then add the chicken and cook over a medium heat for 10 minutes with the lid on, Turning occasionally to make sure it is thoroughly cooked. Add the shellfish, replace the lid and cook for five minutes, shaking hard every minute or so until the clam or mussel shells have opened. Discard any that won't open. Serve in a warm dish with parsley
sprinkled on top.

These beautiful copper clamshells are the traditional vessel for steaming a Portuguese sausage ham and seafood stew in the oven. It can also steam mussels clams or singing scallops on top of the stove. Made of hand-hammered copper with copper hinges handles and clamps it is tin lined. Comes with recipes and instructions. View a recipe for Steamed Mussels in White Wine.