Portuguese Stew Recipe
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Ingredients
- pork shoulder (about 400g, cubed)
- pancetta (about 200g, cubed)
- chorizo (about 200g, cubed)
- small clams (about 10)
- onion (1, diced)
- red pepper (1, chopped)
- garlic (4 cloves, finely diced)
- tomatoes (4, chopped)
- white wine (a small glass)
- tomato puree (about 1 tbsp)
- bayleaves (2)
- fresh thyme (about 1 tbsp)
- paprika (about 1 tsp)
- flatleaf parsley (about 1 tbsp, chopped)
- olive oil (about 2 tbsp)
How to make Portuguese Stew
I first made this when I lived in France and had just started getting into chorizo, which my Spanish friend would regularly bring me back from his trips home to see the family. Thanks Borja!!
- Heat one tbsp olive oil. When very hot, fry and brown the pork on all sides. When coloured, remove with a slotted spoon and reserve.
- Having added the rest of the oil, turn the heat down to medium/low and add the pancetta, onion, garlic, pepper, bayleaves, thyme, paprika, salt and pepper. Saute for about 5 minutes or until the onions go soft.
- Add the tomatoes, puree and the wine and bring to the boil. Boil for about 3 minutes.
- Add the chorizo and pork, cover and simmer for about 25 minutes (stirring occasionally).
- Add the clams and cook for a further 5 minutes.
- Serve in a shallow bowl with white rice, top with chopped parsley.
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