A beautiful combination of flavours, perfect for sharing with friends.
Serves: 4
INGREDIENTS
2 kilograms cockles
400 grams boneless pork loin or fillet, diced (we use Freedom Farms)
2 tablespoons olive oil
1 tablespoon sweet smoked paprika
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
½ teaspoon chilli flakes
2 tablespoons tomato paste
1 bay leaf
½ cup white wine or water
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Soak the cockles in cold water for 10 minutes then drain.
Heat the olive oil in a wok or deep sauté pan, or if you have one, a cataplana. Add the pork and smoked paprika, season and cook for 2 minutes over a high heat until lightly golden and just cooked through. Remove with a slotted spoon and set aside.
Add the onion, garlic, rosemary, chilli flakes, tomato paste and the bay leaf to the pan and cook until the onion is soft, adding a splash of water if the pan is too dry. Add the wine or water and the cockles and turn to coat in the onion mixture. Cover and cook until the cockles have opened. Stir in the pork and parsley, season and tip into a large bowl. Serve with plenty of grilled bread for mopping up the juices.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.