Spanish Pork and Clam Stew

Ingredients

• 1 pound pork tenderloin
• 1 pound clams
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 medium onion
• 2 medium carrot
• 2 celery
• 14 ounces tomatoes
• 2 cups vegetable broth
• 1 teaspoon paprika
• 0.25 cup parsley
• 1 tablespoon lemon juice
• 2 bay leaves
• 0.5 teaspoon saffron threads

Instructions

1. 1Trim the pork tenderloin of any excess fat and cut into 1-inch pieces. Set aside.
2. 2Heat the olive oil in a large pot over medium heat. Add the chopped garlic, onion, carrot, and celery, sautéing until the vegetables are softened, about 5 minutes.
3. 3Add the pork pieces to the pot and brown on all sides, approximately 5 minutes.
4. 4Stir in the diced tomatoes, low-sodium vegetable broth, paprika, and bay leaves. Bring to a simmer.
5. 5Cover and let simmer for 25 minutes on low heat.
6. 6Add the clams to the pot, discarding any that are already open. Cover and cook until the clams open, about 10 minutes.
7. 7Remove from the heat and discard any clams that did not open.
8. 8Stir in the saffron threads, fresh lemon juice, and chopped parsley. Remove bay leaves.
9. 9Let the stew sit for 5 minutes to allow the flavors to meld together.
10. 10Serve hot, garnished with additional fresh parsley.
11. 11Ensure all seafood is fresh and properly cleaned before use.
12. 12Opt for organic vegetables to minimize pesticide exposure.