Cataplana with pork belly chorizo and mussels recipe

Cataplana with Pork Belly Chorizo and Mussels recipe

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♼ Recipe origin is unknown. Cataplana with pork belly chorizo and mussels recipe, recipe Rating: 4.8
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Ingredients

200 g	pork belly, cut into chunks
300 g	chorizo, cut into chunks
800 g	ripe tomatoes, halved
some	sea salt
some	black pepper, freshly ground
some	olive oil
5 clove(s)	garlic, chopped
1 large	red onion
1	red capsicum, cored, seeded and diced
1	green capsicum, cored, seeded and diced
2 stalk(s)	celery, diced
1	paprika
1 tsp	cumin, freshly ground
¼ tsp	ground cinnamon
¼ tsp	allspice, freshly ground
1 tsp	dried red chillies, crushed
½ tsp	dried thyme
2	bay leaves
450 ml	chickenstock
400 g	mussels, cleaned
some	coriander, chopped

Instructions

Put pork belly and chorizo in a roasting tray and cook in a preheated oven (fan-forced) for about 25 minutes until lightly browned and cooked.

Place the tomatoes in another tray, cut side up, sprinkle with salt, pepper and oil. Cook in the oven for about 20 minutes until tender and collapsed. Remove the skins and chop.

Cook garlic, onion, capsicum and celery in olive oil in a Cataplana or sauce pan with a lid until onions soften. Add the spices, bay leaves and the roasted tomatoes along with any juices. Cover and saute slowly for 5 minutes.

Add chickenstock, cover and cook slowly for about 25 minutes, stirring from time to time.

Add pork, chorizo and mussels, cover and gently cook for about 5 minutes until the mussels open. Remove and discard any mussels which haven’t opened.

Sprinkle with coriander and serve immediatly with fresh bread.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a