Pork Belly and Mussel Cataplana with Paprika and Sweet Onion

Rinse the mussels under cold running water, scrubbing any dirt or barnacles from the shells. Pull off the beards by giving them a firm tug. Discard any that are already open or have cracked shells. Set aside.

Cut the pork belly into rough 3-cm chunks. Season generously with salt.

Slice the potatoes into 1-cm thick rounds. Slice the onions thinly. Mince the garlic.

Heat 2 tablespoons of olive oil in your cataplana or a large Dutch oven over medium-high heat. When the oil shimmers, add the pork belly chunks in a single layer—do not crowd the pan.

Sear the pork for 3-4 minutes per side until deeply golden brown on all sides. Remove to a plate and set aside. Work in batches if needed.

In the same pot over medium heat, add the sliced onion with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onion is soft, sweet, and lightly golden.

Add the minced garlic and cook for another minute until fragrant.

Sprinkle the smoked paprika over the onions and stir constantly for 30 seconds to bloom the spice. Be careful not to burn it.

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Drizzle the remaining 2 tablespoons of olive oil over the top and scatter with fresh parsley.

Bring the cataplana straight to the table and serve family-style with good crusty bread alongside to soak up the juices.

Close the cataplana (or cover with a tight-fitting lid) and reduce heat to medium-low. Let it braise for 60-90 minutes until the pork is fork-tender and the collagen has fully converted to gelatin, and the potatoes are completely cooked through.