Cataplana Recipe

Ingredients

 1 1/2 lbs pork tenderloin
 1 cup white wine
 1 large garlic clove, minced
 1 bay leaf
 1/4 tsp crushed red chili pepper flakes
 1 1/2 to 2 Tbsp olive oil
 6-10 oz of Spanish chorizo, sliced
 Butter
 1 bag of muscles or clams
 1 green bell pepper, thinly sliced
 1 large tomato, thinly sliced
 10 slices of prosciutto or bacon
 1 bunch parsley
 A crusty bread like a french baguette (optional)

Directions

1

Chop pork tenderloin into 1 inch cubes and place in plastic bag. Add wine, garlic, bay leaf, and chili pepper flakes. Leave pork to marinate in fridge for at least 1 hour and up to 24 hours.

2

When you are ready to start cooking, add olive oil in a large sauté pan over medium heat.

3

Remove pork and save the left over marinating liquid. Add pork and chorizo to the frying pan and fry until pork is browned.

4

Add reserved marinating liquid and bring to a simmer. Taste, and adjust seasoning as needed with salt and pepper or wine.

5

Remove pan from heat.

6

Butter the bottom and sides of a Cataplana pan, or a wok,or very large sauté pan with a tight-fitting lid.

7

Add muscles or clams to the pan.

8

Place the pork, chorizo, and liquid over the shell-fish.

9

Top with bell pepper, tomato, prosciutto, and parsley.

10

If necessary, add more liquid – you should have enough to steam the shell-fish, but not too much that they will boil.

11

Close lid tightly and place pan on high heat for about 10 -12 minutes.

12

Remove from heat.

Ingredients

 1 1/2 lbs pork tenderloin
 1 cup white wine
 1 large garlic clove, minced
 1 bay leaf
 1/4 tsp crushed red chili pepper flakes
 1 1/2 to 2 Tbsp olive oil
 6-10 oz of Spanish chorizo, sliced
 Butter
 1 bag of muscles or clams
 1 green bell pepper, thinly sliced
 1 large tomato, thinly sliced
 10 slices of prosciutto or bacon
 1 bunch parsley
 A crusty bread like a french baguette (optional)

Directions

1

Chop pork tenderloin into 1 inch cubes and place in plastic bag. Add wine, garlic, bay leaf, and chili pepper flakes. Leave pork to marinate in fridge for at least 1 hour and up to 24 hours.

2

When you are ready to start cooking, add olive oil in a large sauté pan over medium heat.

3

Remove pork and save the left over marinating liquid. Add pork and chorizo to the frying pan and fry until pork is browned.

4

Add reserved marinating liquid and bring to a simmer. Taste, and adjust seasoning as needed with salt and pepper or wine.

5

Remove pan from heat.

6

Butter the bottom and sides of a Cataplana pan, or a wok,or very large sauté pan with a tight-fitting lid.

7

Add muscles or clams to the pan.

8

Place the pork, chorizo, and liquid over the shell-fish.

9

Top with bell pepper, tomato, prosciutto, and parsley.

10

If necessary, add more liquid – you should have enough to steam the shell-fish, but not too much that they will boil.

11

Close lid tightly and place pan on high heat for about 10 -12 minutes.

12

Remove from heat.

Cataplana Recipe