Picadinhos
1 lb shrimp
2 lbs pork tenderloins (cut into 1 inch squares)
6 potatoes (peeled & cut into 2 inch cubes)
1 cup white wine
1/2 cup extra virgin olive oil
4 tablespoons extra virgin olive oil
1 dozen littleneck clams
1/4 lb chorizo sausage, sliced thin
1 lb black and green olives
6 pickled pepperoncini peppers
salt
1/2 lb scallops
1/2 cup balsamic vinegar
Brown pork in a hot skillet until golden brown with 4 tablespoons of olive oil. Add potatoes and chorizio into pan. Saute with the pork until the chorizo loses some of its red color.
Clean clams and steam open. In a 13 x 9 pan, add pork and chorizo mixture, clams, scallops, pepperoncini, olives.
Pour wine and olive oil over mixture and cover with aluminum foil.
Cook for 40 minutes at 350. Garnish with bay leaves and serve with white rice.
Suggested pairing: Chimay White