Pork and Clams.

bbc.co.uk

Andy Taylor

One of the best things Ricks eaten.

subheading: For the massa de pimentão:

6 large red peppers, seeds removed and cut into strips

2 tbsp sea salt flakes

275ml/9½fl oz olive oil

subheading: For the pork and clams:

1kg/2lb 4oz pork fillet (tenderloin), cut into 3cm/1¼in chunks

2 tbsp massa de pimentão (see above)

3 garlic cloves, finely chopped

1½ tsp hot smoked paprika

300ml/10fl oz dry white wine

5 tbsp olive oil

1 onion, chopped

1 tsp tomato paste

800g/1lb 12oz raw clams, scrubbed

handful coriander, chopped

salt and freshly ground black pepper

How-to-videos

Directions at bbc.co.uk

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