How to make it

  • Put the pork in a fridge recipient and add the smashed garlic, bayleaves, paprika, salt, a slash of vinegar and another of wine.
  • Let it stand for 12 hours.
  • Next day, fry the pork with the lard until golden, adding the marinade.
  • When you are about to serve, add the clams until they open.
  • Sprinkle with chopped coriander leaves, pepper and lemon juice and serve.

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    " It was excellent "
    rottman ate it and said...
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  • pintobean 10 years ago
    This is very interesting combo.
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  • decobabe 10 years ago
    I there one like this that has olives as well? Is it very different, or can I just add them and not worry about making it too salty?
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