Pork and Shellfish Stew
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons minced garlic
- 1/4 cup chopped fresh parsley
- 2 cups dry red wine
- 1 teaspoon dried crushed red pepper
- Carbohydrate 9 g(3%)
- Cholesterol 225 mg(75%)
- Fat 49 g(76%)
- Fiber 2 g(7%)
- Protein 54 g(108%)
- Saturated Fat 17 g(84%)
- Sodium 1116 mg(46%)
- Calories 762
Preparation Combine first 4 ingredients in large bowl. Cover and refrigerate overnight. Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open. Transfer stew to large bowl. Garnish with olives and parsley and serve.
Preparation Combine first 4 ingredients in large bowl. Cover and refrigerate overnight. Transfer pork and marinade to heavy large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 10 minutes. Discard any clams that do not open. Transfer stew to large bowl. Garnish with olives and parsley and serve.
