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A Recipe from Manuel Azevedo

[whitespace] Cataplana à Algarvia

The original "too-much-good-stuff," this homey pork and seafood stew is redolent with loads of garlic, a haunting spice blend (which is also great for other dishes and marinades), and the best part of our latesummer harvest--juicy ripe tomatoes and sweet bell peppers. Serve with pinot noir or Chianti, and forget what your mother and Miss Manners say about wiping your dish with bread.

  • 1 tbsp. olive oil
  • 1/2 cup smoked bacon, diced
  • 2 links linguisa, diagonally sliced 1/2 inch thick
  • 1/2 pound pork loin, cubed
  • 1 medium yellow onion, diced
  • 2 red bell peppers, diced
  • 1/4 cup garlic cloves, thinly sliced
  • 3 cups tomato juice
  • Portuguese spice blend: 1 tsp. paprika, 1/4 tsp. powdered cumin, pinch each of nutmeg, allspice, cloves, and cinnamon
  • 1/4 tsp. red chili flakes
  • 2 bay leaves
  • 2 pounds mussels, scrubbed and bearded
  • 3 medium tomatoes, diced
  • 1 cup white wine or fish stock
  • Salt and pepper to taste
  • 1/3 cup chopped cilantro

In a large sauté pan, brown bacon and linguisa in oil over medium heat. Add pork and sauté until light brown. Add onions and bell peppers and sauté for 5 minutes on low heat, stirring often. Add garlic, tomato juice, Portuguese spice blend, red chili flakes, and bay leaves, and simmer covered for 20 minutes. Layer mussels on top of stewed mixture. Sprinkle diced tomato over mussels and add white wine or stock. Bring mixture to a boil. When mussels are open, salt and pepper to taste, sprinkle with chopped cilantro, and serve. Serves six.

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From the October 15-21, 1998 issue of the Sonoma County Independent.

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