Cataplana Of Pork And Clams Recipe

Ingredients

• 1 tsp paprika (5 ml)
• 1 tsp grnd cumin (5 ml)
• 1 x clove of garlic, minced
• 1 x bay leaf
• 1 c. dry white wine (250 ml)
• 1 x splash of extra virgin olive oil
• 1 x pork tenderloin, cut into 1-inch cubes (1-lb./454 g) Cataplana
• 1/4 c. extra virgin extra virgin olive oil or possibly to taste (60 ml)
• 1 x clove of garlic, minced
• 1 pch grnd cumin
• 1 c. beef stock (250 ml)
• 1/4 c. Moroccan olives (60 ml) Handful of little neck clams, scrubbed and rinsed
• 1 x salt and freshly grnd black pepper
• 1 dsh Worcestershire sauce
• 1 Tbsp. Dijon mustard (15 ml)
• 1 Tbsp. butter (15 ml) Handful fresh coriander, minced Pickled vegetables, garnish, optional
• 1 lrg Yukon gold potato, cubed, deep-fried

Directions