- 5 tablespoons olive oil
- 1.5kg boneless, skinless pork shoulder, cut into 3-4cm cubes
- 3 medium onions, chopped medium fine
- 3 sticks celery, finely sliced
- 5 cloves garlic, crushed
- Leaves from 5 sprigs thyme
- 3 bay leaves
- 1 tablespoon fennel seeds
- 2 pinches of saffron threads
- Pinch of dried chilli flakes
- Strip of orange zest, about 10cm long
- 1 tablespoon mild Spanish smoked paprika (pimentón dulce)
- 200ml dry white wine
- 400g tin chopped tomatoes
- 250ml chicken stock
- 1kg mussels
- Handful of coriander leaves, roughly chopped
FOR THE AIOLI:
- 2 egg yolks
- 2 cloves garlic, crushed
- 200ml olive oil (not extra-virgin)
- 1 tablespoon lemon juice
- Crusty bread
- Heat the oven to 150°C/fan 140°C/mark 2. Heat 2 tablespoons of oil in a large casserole. Lightly season the meat, then brown in the hot fat, in batches if necessary, for about 2 minutes each side. Remove from the casserole and put to one side.
- Add the 3 remaining tablespoons of oil to the pan. Add the onions, celery, garlic, thyme, bay leaves, fennel seeds, saffron, chilli flakes and orange zest, along with a pinch of salt, and cook over a gentle heat for 10-15 minutes, stirring occasionally, until the vegetables are soft, but not brown.
- Stir in the paprika, cook for 1 minute, then add to the wine and leave it to bubble away for a few minutes. Add the tomatoes, breaking them up with a spoon, then stir in the meat and stock. Bring to a simmer, cover the liquid with a circle of baking parchment or greaseproof paper, then put the lid on and cook in the oven for 1¾-2 hours, or until the meat is falling apart.
- While the pork is cooking, make the aioli following the method, for the sauce in the black kale first course, but don’t thin it with water. Season with salt and pepper and ½ teaspoon of salt, tip into a small bowl and put to one side.
- Rinse the mussels well, scraping off any barnacles and removing any ‘straggly’ beards . Discard any mussels that don’t close when tapped against the sink. When the pork is done, remove the paper, add the mussels, replace the lid and return to the oven for 5 minutes, or until the mussels open. Taste juices and season if necessary. Add half the coriander leaves to the stew and stir together the pork and mussels.
- Ladle into wide bowls and scatter with the rest of the chopped coriander. Add a blob of aioli on the side, stirring it into the sauce as you eat.