After returning home from Portugal, I couldn't wait to recreate my own version of this surf-and-turf dish. Ingredients: 500 g (1.1 lbs) pork, cut into bite-sized cubes 200 g (7 oz) chorizo sausage, sliced 500 g (1.1 lbs) Venus clams or mussels...
After returning home from Portugal, I couldn't wait to recreate my own version of this surf-and-turf dish. Ingredients: 500 g (1.1 lbs) pork, cut into bite-sized cubes 200 g (7 oz) chorizo sausage, sliced 500 g (1.1 lbs) Venus clams or mussels 8 large shrimp 1 red and 1 green bell pepper, sliced 1 can (400 g / 14 oz) peeled tomatoes 3 garlic cloves, minced 100 ml (approx. 3.5 fl oz / 1/3 cup) dry white wine 1 tsp sweet paprika & 1 tsp smoked paprika 1 tsp dried oregano & 2 bay leaves 4 tbsp olive oil, salt, black pepper Fresh parsley for garnish Instructions: Mix the garlic, wine, paprika, oregano, bay leaves, 2 tbsp olive oil, salt, and pepper into a marinade, toss in the pork cubes, and refrigerate for a few hours. In a Dutch oven, brown the marinated pork in hot olive oil, then add the chorizo, sliced bell peppers, tomatoes, and the remaining marinade. Cover with a lid and cook in a preheated oven at 150°C (300°F) until the pork is tender. Add the clams and shrimp, cover again, and steam on the stovetop for a few minutes until the shrimp are pink and the clams pop open Garnish with fresh parsley and serve hot with crusty bread! * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
