Pork And Shellfish Stew
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
40
Spice
59
Sweetness
53
Sourness
49
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
2 cups
Red Wine (dry)2 tbsps
Garlic (minced)1 tsp
Paprika1 tsp
Salt1 cup
Kalamata Olive (*)1 cup
Parsley (chopped fresh)Directions:
1
(Pork can be prepared 1 day ahead
2
Combine first 4 ingredients in large bowl
3
Cover and refrigerate overnight
4
Transfer pork and marinade to heavy large saucepan
5
Add paprika and 1 teaspoon salt
6
Bring mixture to boil
7
Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes
8
(Pork can be prepared 1 day ahead
9
Cover and refrigerate
10
Bring to simmer before continuing
11
) Add tomato sauce, shrimp and clams to pork
12
Cover and boil until shrimp are cooked through and clams open, about 10 minutes
13
Discard any clams that do not open
14
Transfer stew to large bowl
15
Garnish with olives and parsley and serve
16
Combine first 4 ingredients in large bowl
17
Cover and refrigerate overnight
18
Transfer pork and marinade to heavy large saucepan
19
Add paprika and 1 teaspoon salt
20
Bring mixture to boil
21
Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes
22
Cover and refrigerate
23
Bring to simmer before continuing
24
) Add tomato sauce, shrimp and clams to pork
25
Cover and boil until shrimp are cooked through and clams open, about 10 minutes
26
Discard any clams that do not open
27
Transfer stew to large bowl
28
Garnish with olives and parsley and serve