Editorial sample recipePortugueseintermediateHalalDairy-Free

Portuguese Beef And Clam Skillet With Sweet Paprika

Name: Portuguese Beef And Clam Skillet With Sweet Paprika
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 600 g Halal beef sirloin, cut into 2cm cubes; 500 g Fresh hard-shell clams, scrubbed and purged; 2 large Russet potatoes, peeled and cut into 2cm cubes; 4 tbsp Olive oil; 6 clove Garlic, minced; 1 tbsp Sweet smoked paprika; 2 piece Bay leaves, fresh or dried; 0.5 cup Halal beef broth; 0.5 cup Fresh cilantro, finely chopped; 2 tbsp Lemon juice, freshly squeezed

A savory surf-and-turf skillet inspired by classic southern Portuguese flavours, combining tender marinated beef cubes, briny clams, and crispy golden potatoes coated in a rich garlic and paprika broth.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Pan-Steaming Shellfish

Cooking fresh clams in a tightly sealed pan with hot aromatic liquid so they steam rapidly, open naturally, and release their briny juices directly into the sauce.

Instructions

Step 1: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the potato cubes and fry for 10-12 minutes, turning occasionally, until golden and tender. Transfer to a paper-towel-lined plate and season lightly with salt.

Step 2: In the same skillet, add another tablespoon of olive oil and heat over high. Add the beef cubes in a single layer and sear for 3-4 minutes until deeply browned on all sides.

Step 3: Reduce heat to medium. Stir in the minced garlic, sweet smoked paprika, and bay leaves, cooking for 1 minute until fragrant.

Step 4: Pour in the halal beef broth and lemon juice, scraping up any browned bits stuck to the bottom of the skillet.

Step 5: Add the cleaned clams to the pan, cover tightly with a lid, and steam for 5-6 minutes until all clam shells open wide. Discard any clams that remain tightly closed.

Step 6: Return the crispy potatoes to the skillet, folding them gently into the pan juices so they absorb the savory sauce without losing crispness.

Step 7: Remove from heat, scatter generously with fresh chopped cilantro, and serve immediately straight from the skillet with lemon wedges.

Cooking tips

Purge clams in cold salted water for 20 minutes before cooking to remove any remaining sand or grit.
Avoid overcrowding the beef in the pan so it sears properly rather than steaming.
Original home-cooking adaptation inspired by Portuguese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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