Pork and Clams in Cataplana

By Bexter

Do not salt this dish until the end because the saltiness of the clams and other ingredients may make it unnecessary.

Ingredients

• 8 oz (250 g) prosciutto in one piece
• 2 tbsp (25 mL) olive oil
• 4 oz (125 g) smoked spicy sausage, thickly sliced
• 3 cups (750 mL) Spanish onion, thinly sliced
• 1 tbsp (15 mL) chopped garlic
• 1 green pepper, sliced
• ½ cup (125 mL) dry white wine
• 1 (796 mL) can tomatoes, puréed
• 1 bay leaf
• 2 tsp (10 mL) Spanish paprika
• 1 tsp (5 mL) hot pepper sauce
• 3 lbs (1.5 kg) clams
• ¼ cup (50 mL) Italian parsley
• 3 tbsp (45 mL) coriander

Details

Servings 4

Preparation

Step 1

1. Dice prosciutto into ½-inch (1-cm) pieces. Heat oil in heavy-sided sauté pan or skillet on medium-high heat. Add prosciutto and sausage to skillet. Sauté for 3 minutes or until softened. Remove from skillet with a slotted spoon and reserve.

2. Add onions and garlic, sauté for 4 minutes or until limp. Stir in peppers and sauté 1 minute longer. Add wine, tomatoes, bay leaf, paprika and hot pepper sauce. Bring to boil, cover and simmer for 20 minutes. Return the prosciutto and sausage and simmer 10 minutes longer. The sauce can be made ahead of time to this point.

3. Spoon the sauce into a cataplana, or sauté pan. Add clams, and push down into sauce. Bring sauce to simmer on medium heat, cover pan tightly and cook for 5 minutes. Open pan, stir in parsley and coriander, re-cover and cook gently for another 5 to 10 minutes or until clams open. Bring pan to table and serve from pan.