Stews and Ragouts in general by Carlos Mirasierras

Ingredients for 4-6 people:
700 gr. lean pork
700 gr. clams
2 onions
1 green pepper
4 cloves garlic
1 tablespoon flour
2 glasses of white wine
Olive oil
salt
Black pepper
2 bay leaves
2 tablespoons sweet paprika
parsley
Preparation:
For the marinade: cut the pork meat into cubes, salt & pepper and stir it into a bowl.
Add in 2 garlic cloves chopped, as well as the paprika, bay leaf and the white wine
(reserve some of it) to cover it all. Cover the bowl with plastic wrap and let marinate
overnight. Next day, drain the meat using a sieve, and reserve the marinating juice.
Brown the diced meat in a pan with a little oil for about 5-6 minutes.
Add in the onion and green pepper, both chopped. Season, add in the marinating juice
and cook for 5-6 minutes.
Chop 2 garlic cloves and put them to fry in a pan with a little oil. Stir in the flour, the
clams and the reserved white wine; cover and cook until the clams open. Add in some
chopped parsley, stir it all into the casserole with meat and cook a few more minutes.
Let it stand for 2-3 minutes.
Serve the meat with clams and topped with abundant sauce. Garnish with parsley and
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