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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Portuguese classic cooked in the style of the Ribatejo region, consists of pork and shellfish in a red wine sauce. The recipe comes from Antonio's restaurant, in New Bedford, Massachusetts, where they accompany the stew with fried potatoes. Ingredients:
3 1/2 pounds boneless pork shoulder (boston butt), cut into 2-inch pieces |
2 cups dry red wine |
2 tablespoons minced garlic |
1 teaspoon dried crushed red pepper |
1 teaspoon paprika |
1 teaspoon salt |
2 8-ounce cans tomato sauce |
18 uncooked large shrimp, peeled, deveined |
12 fresh littleneck clams in shells, scrubbed |
1/3 cup kalamata olives |
1/4 cup chopped fresh parsley |
Directions:
1. Combine first 4 ingredients in large bowl. Cover and refrigerate overnight.
2. Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
3. Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open.
4. Transfer stew to large bowl. Garnish with olives and parsley and serve.
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