Pork and Clams Ameijoas Na Cataplana
Transport your taste buds to the sun-kissed shores of Portugal with Pork and Clams Ameijoas Na Cataplana, a traditional Algarve delicacy bursting with bold Mediterranean flavors. This hearty one-pot dish pairs tender cubes of pork shoulder, savory chorizo, and briny clams in a rich tomato and white wine sauce infused with smoky paprika, garlic, and fragrant bay leaves. Cooked in a signature Cataplana pan—or any deep, lidded pot—this recipe locks in steam to create a fragrant, flavorful broth that perfectly captures the essence of the sea. Finished with a sprinkling of fresh parsley and served with zesty lemon wedges, this dish is a true delight for seafood lovers and a stunning centerpiece for any table. Perfect for a comforting dinner or an authentic Portuguese feast, it's bound to impress with its rustic charm and complex flavors.
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Recipe Information
Ingredients
- 500 grams pork shoulder or pork loin, cut into 1-inch cubes
- 1 kilograms clams, scrubbed and rinsed
- 150 grams chorizo sausage, sliced
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, cut into strips
- 400 grams crushed tomatoes
- 125 milliliters dry white wine
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 2 leaves bay leaves
- 2 tablespoons parsley, chopped
- 4 wedges lemon wedges, to serve
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat the olive oil in a Cataplana pan or a large pot over medium heat.
Add the chorizo slices and cook for 3-4 minutes until they release their oil and become slightly crispy. Remove and set aside.
In the same pan, add the pork cubes. Season with salt and black pepper, and brown the meat on all sides, about 5 minutes. Remove and set aside.
Add the onion to the pan and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and red bell pepper strips, cooking for another 2-3 minutes.
Add the crushed tomatoes, paprika, smoked paprika, and bay leaves. Stir well and let it cook for 5 minutes, allowing the flavors to meld.
Deglaze the pan with the dry white wine, scraping any brown bits from the bottom.
Return the pork and chorizo to the pan, stirring to coat them in the sauce. Cover with the lid and cook for 20 minutes on low heat.
Add the clams to the pan, cover again, and cook for 6-8 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that remain closed.
Sprinkle the dish with fresh parsley and serve immediately with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
4077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 6327 mg | 275% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 31.5 g | ||
| Protein | 382.7 g | 765% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1271 mg | 98% | |
| Iron | 294.3 mg | 1635% | |
| Potassium | 10158 mg | 216% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
