Ingredients

• 1 tbsp olive oil
• 500g/1lb 1oz boneless pork shoulder
• cubed
• 1 large onion
• finely sliced
• 50g/1¾oz pancetta
• cut into chunks
• 6 cloves garlic
• sliced
• 1 large green pepper
• sliced
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tsp thyme
• 400g/14oz tomatoes
• peeled and chopped
• 75g/2½oz tomato purée
• 225ml/8fl oz white wine
• 150g/5¼oz spicy chorizo
• skin removed and cut into chunks
• 300g/10oz small fresh clams
• handful of fresh parsley
• chopped
• handful of fresh coriander
• chopped
• rice
• to serve

Directions

• Heat the olive oil in a casserole dish. Add the pork and fry until browned on all sides. Once browned
• remove the pork and set aside.
• Add the onion
• pancetta
• garlic
• green pepper
• paprika
• bay leaf and thyme
• and fry until the onions have softened.
• Add the tomatoes
• tomato purée and wine
• mix well
• and bring to the boil.
• Reduce the heat and return the pork to the pan with the chorizo. Cover and simmer for 50 minutes.
• Finally
• just before serving
• add the clams and parsley
• mixing well
• and cook for a further five minutes or until the clams have opened. Discard any that don't open.
• Mix a sprinkling of parsley and coriander with the rice. Serve with the stew spooned over the top and garnished with coriander.