Cataplana with pork belly chorizo and mussels recipe
Cataplana with Pork Belly Chorizo and Mussels recipe
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|200 g||pork belly, cut into chunks|
|300 g||chorizo, cut into chunks|
|800 g||ripe tomatoes, halved|
|some||black pepper, freshly ground|
|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 tsp||cumin, freshly ground|
|¼ tsp||ground cinnamon|
|¼ tsp||allspice, freshly ground|
|1 tsp||dried red chillies, crushed|
|½ tsp||dried thyme|
|400 g||mussels, cleaned|
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.
ca. 30 min
Grade of difficulty:
Calories per portion:
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