Ingredients for 4 persons:

1.200 kg of whole shoulder pork, Carneiro e Salgueirinho, Lda.
1 Kg. of Clams
1 Smoked sausage with meat and paprika, Carneiro e Salgueirinho, Lda.
2 onions
5 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon pepper
1 laurel branch
2 teaspoons sweet chili
0.5 L of white wine
1 dried chilli
1 bunch of parsley
salt

How to make:

Cut the whole shoulder pork into cubes and season with salt, garlic, pepper, bay leaf, paprika and the olive oil. Sprinkle with white wine and leave to marinate a few hours (if possible eve).

Place the clams in water to release the sands Cut onions into rings and place in a pan and sauté with olive oil and two cloves of garlic and chilli. When starting to brown, add a little wine and boil two minutes and then put the meat to brown.

Then put in cataplanas, first meat and over the clams and smoked sausage depart, sliced. Season with a little salt, drizzle everything with onion sauce and pepper. Close the cataplanas and let it boil 15 minutes.
Remove from heat and serve immediately sprinkled with chopped parsley.

Serve with cubes of chips potato.