Portuguese Pork & Clam Stew - cooking recipe

Ingredients

1 1/2 lbs pork shoulder, cubed, boneless
1 large onion, peeled and finely chopped
4 garlic cloves
1 chili pepper, deseeded and finely chopped
1 teaspoon paprika
2 bay leaves
14 ounces tomatoes, chopped (1 can)
2 tablespoons tomato puree, heaping
50 ounces white wine
1 cup chicken stock
8 ounces chorizo sausage, skin removed and thickly sliced
2 dozen clams, small hardshell
1 cup coriander, chopped

Preparation

Heat 2 tablespoons olive oil in a pot and brown pork in bunches. Set aside.
Add the onion to the pan and cook for 4 minutes, add garlic, chili, paprika.
and bay leaves and cook for three more minutes. Then stir in tomatoes, wine and stock and bring to the boil.
Add the pork and chopped chorizo and cook covered for 45 minutes until the pork is tender.
Add the clams then cover and cook for 5 minutes more until clams open. Stir coriander through stew and serve immediately with rice.