Pork and Shellfish Stew

• 3 1/2 pounds boneless pork shoulder (Boston butt), cut into 2-inch pieces
• 2 cups dry red wine
• 2 tablespoons minced garlic
• 1 teaspoon dried crushed red pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 8-ounce cans tomato sauce
• 18 uncooked large shrimp, peeled, deveined
• 12 fresh littleneck clams in shells, scrubbed
• 1/3 cup Kalamata olives*
• 1/4 cup chopped fresh parsley
• *Black brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.

1. Combine first 4 ingredients in large bowl.
2. Cover and refrigerate overnight.
3. Transfer pork and marinade to heavy large saucepan.
4. Add paprika and 1 teaspoon salt.
5. Bring mixture to boil.
6. Reduce heat, cover and simmer until pork is tender, about 1 hour 30 minutes.
7. (Pork can be prepared 1 day ahead.
8. Cover and refrigerate.
9. Bring to simmer before continuing.)
10. Add tomato sauce, shrimp and clams to pork.
11. Cover and boil until shrimp are cooked through and clams open, about 10 minutes.
12. Discard any clams that do not open.
13. Transfer stew to large bowl.
14. Garnish with olives and parsley and serve.

pork shoulder, red wine, garlic, red pepper, paprika, salt, tomato sauce, shrimp, littleneck clams, olives, parsley, olives

Taken from www.epicurious.com/recipes/food/views/pork-and-shellfish-stew-723 (may not work)