Recipe(tried): Clams with sausage, tomatoes and ham

I've tried the first one and it's delicious, the others I haven't tried yet.

2 1/2 lb small clams in the shell
2 tablespoons olive oil
4 yellow or red (Spanish) onions, sliced thinly
5 cloves garlic, chopped
1 1/2 tablespoons red chili powder
1 bay leaf, crumbled
1/4 lb smoked ham or prosciutto, diced
1/4 lb chorizo sausages, crumbled
1/2 cup dry white wine
2 cups diced canned tomatoes
1/2 cup chopped fresh flat-leaf parsley
ground black pepper
lemon wedges

Throw away clams that do not close when touched. Scrub the clams well under running water, place in a bowl of water, and refrigerate.

In a large pan over medium heat, warm the oil. Add onions and fry until transparent. Add garlic and red pepper flakes, and fry for a few minutes longer. Add the bay leaf, ham or prosciutto, sausage (cut open and crumble the insides), wine and tomatoes. Stir well and let simmer over low heat, uncovered, for about half an hour.

Add the clams, hinge sides down, and cover the pan. Raise heat to high and cook until the clams open, about 5 minutes. Again, throw away clams that have not opened.

Serve with ground pepper, parsley and lemon wedges.

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Cataplana Mista

1 Medium bell pepper
1 Medium onion
2 Red tomatoes
2 Garlic clovers
1/2 Chicken stock
2 Laurel leaves
6 tbsps Tomato sauce
5 tbsps Olive oil
1 tsp Coriander powder
3 Medium squids
4 Medium prawns
1 Crab
200 grams Pork sirloin
6 Slices of chorizo
6 Mussels
Salt to taste

Place ingredients as layers in stainless casserole (first he sliced onion, then the sliced bell peppers, and finally the meat and the seafood).

Replace cover, put on the cooker, and cook for approximately 20 minutes (the first 5 minutes in high heat, and the next 15 minutes on low).

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Pork and clam cataplana

6 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon sweet paprika
2 1/2 teaspoons crushed red pepper
Sea salt
3/4 cup pure olive oil
2 pounds boneless pork loin, cut into 1/2-inch dice
3/4 cup extra-virgin olive oil
1 medium onion, finely chopped
2 cups dry white wine
3 pounds Manila clams or cockles, scrubbed and rinsed
1/4 cup finely chopped flat-leaf parsley

In a mini food processor, combine the garlic with the paprika, crushed red pepper and 2 teaspoons of salt and pulse until finely chopped. Add 1/4 cup of the pure olive oil and process to a paste. Add the remaining 1/2 cup of pure olive oil and process until smooth. Transfer the marinade to a large bowl, add the pork and toss to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.

Heat the extra-virgin olive oil in a large deep skillet. Add the pork and its marinade and cook over high heat, stirring occasionally, until the meat loses its pink color, 3 to 4 minutes. Using a slotted spoon, transfer the pork to a large bowl, leaving the oil in the skillet. Add the onion to the skillet and cook over high heat, stirring, until softened, about 5 minutes. Add the wine and boil until slightly reduced, about 10 minutes.

Add the clams to the skillet, cover and cook just until they begin to open, 3 to 4 minutes. Return the pork to the skillet, along with any juices, and cook until the clams are open and the meat is just cooked through, about 2 minutes longer. Sprinkle with the parsley and serve in deep bowls.

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Seafood Cataplana

1 1/2 lbs baby clams
3/4 lb munk fish
3/4 lb shrimp - shell on
3 slices proscuitto
1 onion sliced
4 cloves garlic
1/4 tsp paprika olive oil for coating
1/4 cup white wine
1 tbsp chopped parsley or coriander
salt & pepper to taste

First drain clams after soaking for 16 hours (two tides) this allows the clams to clean themselves of grit. Remember open clams cannot be used.

Place clams in the bottom of pan. Drizzle olive oil and a dry white wine on clams, about a 1/4 cup each. Cut a whole onion into slices and add to clams. We layer to create different tastes. Add a layer of proscuitto (Cappicola or any cured meat of your choice). Trim the bone off the Munk fish and add as another layer. Add Salt and Pepper each time you create a layer. Add Sweet Paprika for flavour and colour. Add Shrimp to the top, with diced tomato and sweet paprika.

Finally add fresh parsley and garlic, close, and cook for 15 minutes.