This dish is from Portugal. Our Family loved it so much, I decided to do my own version of this popular dish. Very “Yummy” and should be a great “sharing” dish for the family or guests.
INGREDIENTS
Kilo pork sirloin (diced into bite sized chunky pieces)
6 – 8 king prawns (peeled, de-veined but leave heads and tails on – adds flavour
to sauce and adds that “Voila” look to the dish)
Kilo baby clams – in the shells and washed
Red onion (chopped finely)
3 – 4 red tomatoes (chopped) or tin of whole tomatoes
6 – 6 mushrooms (sliced and optional)
1 – 2 garlic cloves (finely sliced or grated)
2 tablespoon olive oil
1 teaspoon of salt and black pepper
1 teaspoon hot paprika powder
1.5 teaspoon sugar
1/2 litre of white wine
Splash – cup of brandy (optional)
1/2 litre vegetable stock
2 – 3 teaspoon cornflour (diluted in splash of water)
1 – 2 teaspoon tomato puree (optional – taste to check before)
Your “Starter Chopping Board”
Lightly fry your onions and garlic in olive oil in deep paella or casserole pan. Season with salt and black pepper and saute the mix. Take off the heat while you prepare the chopped tomatoes.
Prepare your chopped pork into bite size pieces. Shell your King prawns – decorative and adds to the flavour of the stew later.
Add the chopped pork and tomatoes to the saute mix. Mix well until the meat starts to turn brown.
Add your wine to the mixture and while it reduces, add the stock, cornflour mix, tomato puree and clams. I like to add sliced mushrooms (optional). Stir well.
Let the mix simmer while you add the King Prawns and stir well while the prawns cook for a couple of minutes.
When the King prawns turn pink and the clams are open, it is ready to present the casserole dish to your guest table.
Serve with a side salad, boiled potatoes and/or fresh sliced fresh bread to soak up the rich sauce. Hope you enjoy ……..
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Starters, Soups & Side Dishes
Meat & Chicken Dishes
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