Pork and Clam Cataplana

1. 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.

2. 2

   Add 1/4 cup of the pure olive oil and process to a paste.

3. 3

   Add the remaining 1/2 cup of pure olive oil and process until smooth.

4. 4

   Transfer the marinade to a large bowl, add the pork and toss to coat.

5. 5

   Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.

6. 6

   Heat the extra-virgin olive oil in a large deep skillet.

7. 7

   Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes.

8. 8

   Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet.

9. 9

   Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes.

10. 10

    Add the wine and boil until slightly reduced, about 10 minutes.

11. 11

    Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes.

12. 12

    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.

13. 13

    Sprinkle with the parsley and serve in deep bowls.

* Per serving · 4 servings · Values may vary.