Ingredients
Pork – 1 kg
White wine – q.b.
Pickles – q.b.
Cilantro/parsley – q.b.
Potatoes – 1 kg
Olives – q.b.
Clams – 1kg
Garlic – 10 cloves
Cooking Steps
- Marinate the pork meat cut into small pieces with garlic, bay leaves, paprika and white wine. Leave it at least for 3 hours or overnight.
- Boil the potatoes and put them on the fridge overnight.
- In a large pan with a generous portion of hot olive oil, saute the pork (without the marinade) until brown.
- Cut the potatoes in small cubes and place them in a oven tray generously involved with olive oil, salt and aromatic herbs.
- Place the potatoes in the oven at maximum temperature until golden brown.
- When meat is brown add the marinade and let it cook until meat is cooked and tender.
- When marinade is absorbed, if meat isn’t tender, add more marinade to cook the meat throughly.
- In a different pot, with smoking olive oil add clams (just to cover the bottom), 5 sticks of cilantro or parsley, some salt and cover the pot.
- When clams open, immediately remove them and reserve. Repete if there’s more clams.
- When meat is done, add clams and potatoes to the meat, gently mixing not to crush the potatos.
- Finish with pickles, olives and parsley or cilantro.
