Cataplana Stew with Sausage and Clams Recipe

In a large pot, heat the oil over moderately high heat.

Add the sausage; cook for about 10 minutes, turning, until browned.

Pour off all but 2 tablespoons fat. Reduce the heat to moderately low.

Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.

Add the garlic and paprika and cook, stirring, for 30 seconds longer. Remove from the heat.

Cut the sausage into ½-inch slices and stir them and the tomato paste into the pot.

In a medium stainless-steel saucepan, combine the clam juice, wine, bay leaves, and red pepper flakes.

Discard any clams that are broken or do not clamp shut when tapped. Add the clams to the pan. Cover and bring to a boil.

Cook for about 3 minutes, shaking the pan occasionally until the clams open.

Remove the open clams and continue to cook, uncovering the pan as necessary to remove the clams as soon as they open. Discard any that do not open.

Carefully pour the clam-cooking liquid into the sausage mixture, leaving any grit in the bottom of the pan.

Add 2 tablespoons of parsley, salt if needed, and black pepper. Bring to a simmer, cover, and continue simmering for 5 minutes.

Stir in the clams in their shells. Simmer for about 1 minute, covered, just until the clams are warmed through.

Serve topped with the remaining parsley.