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1
Note: If you can't find pimento paste use 2 teaspoons of paprika.
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2
The taste won't be exactly the same but it'll be just as good.
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3
Prepare the pork, in a bowl add the diced pork, pimento paste, garlic cloves, salt and black peper (when using pimento I normally omit as its already really salty).
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4
Mix everything together well.
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5
Then add the bay leaves and add the wine again mix well.
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6
Place in fridge and let it marinade at least 4 hours before, preferably leave it marinating overnight.
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7
In the morning, place the clams in cold salted water.
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8
Change the water a number of times during the day.
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9
Just before cooking run the clams a few times under running water.
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10
Next fry the potatoes and place on a tray lined with kitchen roll.
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11
When fried set aside covered with foil to keep warm.
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12
Drain the pork from the marinade and reserve the marinade for later.
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13
In a large pot heat the olive oil.
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14
Next add the pork and fry for around 5 minutes.
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15
Stir every so often.
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16
Add the marinade into the pot and cook for a further 5 minutes.
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17
Add the clams and cook between 5-10 minutes until they are all open.
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18
Discard any that are unopened as they are unsafe to eat.
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19
Remove from the heat and add the coriander, pickles and olives.
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20
On this occasion I chose not to add pickles or olives as my fiancee doesn't like neither.
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21
Place the potatoes in a shallow tray and lightly salt.
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22
Next place the pork over the potatoes and lightly mix together.
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23
Then drizzle the sauce over the pork.
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24
Serve immediately.
