Cataplana with pork and mussels

Ingredients for 4 servings:

• 1 tbsp lard
• 425 g pork fillet(s), diced
• salt and pepper
• 2 tbsp olive oil
• 200 g onion(s), cut into rings
• 2 bell peppers, red and green, finely diced
• 5 garlic cloves, finely chopped
• 1 can of tomatoes, approx. 400 g
• 2 tsp sweet paprika powder
• 1 pinch(s) cayenne pepper, to taste
• 1 bay leaf
• 4 tbsp orange juice, preferably freshly squeezed
• 1 kg mussels (cockles or mussels)
• 250 ml dry white wine
• 3 tbsp fresh parsley, chopped
• 2 tbsp coriander leaves, fresh, picked
• 125 g shrimps or prawns

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the pork fillet with salt and pepper and brown it all over in lard in a large pot. Then remove the meat and set aside. Add the olive oil to the pot and slowly sauté the onions until translucent. Add the garlic, diced bell peppers, and canned tomatoes. Add the paprika, cayenne pepper, bay leaf, and orange juice. Meanwhile, cook the mussels in another large, lidded pot with the white wine for 5 minutes, stirring occasionally. Add the pork, 1 tablespoon of parsley, cilantro, and the mussel liquid to the main pot and simmer uncovered for 15 minutes. Season to taste and add salt and pepper to taste. Finally, add the mussels and crab and heat through. Sprinkle with 2 tablespoons of parsley and serve. Serve with baguette or small boiled potatoes.