Pork and Clam Cataplana

• MAKE-AHEAD

Ingredients

1. 6 large garlic cloves, smashed
2. 1 tablespoon plus 1 teaspoon sweet paprika
3. 2 1/2 teaspoons crushed red pepper
4. Sea salt
5. 3/4 cup pure olive oil
6. 2 pounds boneless pork loin, cut into 1/2-inch dice
7. 3/4 cup extra-virgin olive oil
8. 1 medium onion, finely chopped
9. 2 cups dry white wine
10. 3 pounds Manila clams or cockles, scrubbed and rinsed
11. 1/4 cup finely chopped flat-leaf parsley

1. In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the pure olive oil and process to a paste. Add the remaining 1/2 cup of pure olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
2. Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, about 10 minutes.
3. Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer. Sprinkle with the parsley and serve in deep bowls.