Rick Stein served up a tasty Portuguese pork and clams alentejo dish on Rick Stein’s Long Weekends in Lisbon.

The ingredients for the massa de pimentão: 6 large red peppers, seeds removed and cut into strips, 2 tbsp sea salt flakes and 275ml olive oil.

For the pork and clams: 1kg pork fillet (tenderloin), cut into 3cm chunks, 2 tbsp massa de pimentão (see above), 3 garlic cloves, finely chopped, 1½ tsp hot smoked paprika, 300ml dry white wine, 5 tbsp olive oil, 1 onion, chopped, 1 tsp tomato paste, 800g raw clams, scrubbed, handful coriander, chopped, salt and freshly ground black pepper.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.