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What You Need:
(To Serve: 4)
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1½ cups dry white wine
1 tablespoon paprika
2½ teaspoons salt
Freshly ground black pepper
2 garlic cloves, cut in half
1 small bay leaf
2 pounds lean boneless pork, cut into 1-inch cubes
3 tablespoons lard
2 medium-sized onions, thinly sliced
1 large sweet red pepper, seeded, deribbed and cut lengthwise into ½-inch strips, or 1/3 cup canned pimientos, cut into ½-inch strips
2 teaspoons finely chopped garlic
2 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca)
1/8 teaspoon crushed dried hot red pepper
2 dozen small hard-shelled clams, washed and thoroughly scrubbed
¼ cup finely chopped fresh coriander (cilantro)
1 lemon, cut into 6 or 8 wedges
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Translate this recipe:
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| How To Cook: |
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1. In a large bowl, combine the wine, paprika, 1½ teaspoons of the salt and ¼ teaspoon black pepper and stir until thoroughly blended.
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2. Add the halved garlic cloves and bay leaf and then the cubed pork, turning the meat about in the marinade to coat the pieces evenly. Marinate for 3 hours at room temperature or in the refrigerator for 6 hours, turning the meat occasionally to keep it well moistened.
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3. Drain the pork in a fine sieve set over a bowl and pat the cubes completely dry with paper towels. Discard the garlic and bay leaf, but reserve the marinade. In a heavy 10- to 12-inch skillet, melt 1 tablespoon of lard over high heat until it splutters.
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4. Add the pork cubes and turn them frequently, regulating the heat so that the meat colors quickly and evenly without burning. With a slotted spoon, transfer the pork to a bowl.
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5. Pour the reserved marinade into the skillet and bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Boil briskly, uncovered, until the marinade is reduced to 1cup, then pour it over the pork and set aside.
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6. In a heavy 6- to 8-quart casserole, melt the remaining 2 tablespoons of lard over moderate heat until it splutters. Add the onion and sweet red pepper (not the pimientos) and, stirring frequently, cook for 5 minutes, or until the vegetables are soft but not brown.
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7. Add the chopped garlic and the tomatoes, crushed hot red pepper, the remaining 1 teaspoon of salt and a few grindings of pepper. Simmer stirring constantly, for 3 or 4 minutes.
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8. Spread the clams hinged side down over the tomato sauce, cover the casserole tightly, and cook over high heat for 10 minutes, or until the clams open. (Discard those that remain closed.)
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9. Stir in the reserved pork and all its juices and the canned pimiento strips, if you are using them, and simmer for 5 minutes to heat them through. Then sprinkle the top with coriander and garnish with the lemon wedges. Serve at once, directly from the casserole.
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