Ingredients
300g of pork loin
200g of clams
100g of 40/60 prawns
½ chorizo
3 slices of cured ham
2 onions
1 green pepper
1 red pepper
2 ripe tomatoes
400 grs of potatoes
½L of fish broth
100ml of tomato pulp
2 bay leaves
Coriander to taste
3 cloves of garlic
Salt to taste
Black pepper to taste
Chilli to taste
2 bay leaves
2 soup spoons of olive oil
200ml of white wine
Oil to taste
Preparation
Cut the pork loin into cubes, marinate in the garlic, salt, pepper and white wine. Set aside. Chop the garlic, cut the onions in half-moons and slice the peppers. Set aside. Fry the sliced chorizo in a cataplana with a little olive oil. Add the garlic, onions, peppers and the finely chopped coriander stalks. Season with salt, pepper and chilli and fry. In a frying pan, brown the pork loin and set aside. When the vegetables have been well fried, add the white wine and the chopped, skinned tomato. Allow to thicken and add the tomato pulp. Add the previously browned meat and stir. Adjust the seasoning, adding the prawns. Close the cataplana and cook for another 5 minutes. Open the clams separately in olive oil, with some garlic, bay leaves and white wine. Serve, placing the pork loin in the centre of the cataplana; cover with two slices of cured ham, the prawns and the clams. Lastly, sprinkle with coriander. Serve with chips.
