“Had this at a restaurant 15 years ago as an appetizer & have been making it ever since as a main meal. Nice flavors that all blend well together.”
1hr 15mins

Ingredients Nutrition

  • 1 lb shrimp
  • 2 lbs pork tenderloin (cut into 1 inch squares)
  • 6 potatoes (peeled & cut into 2inch cubes)
  • 1 cup white wine
  • 12 cup extra virgin olive oil
  • 4 tablespoons extra virgin olive oil
  • 12 clams
  • 14 lb chorizo sausage, slice thin (spanish sausage)
  • 1 lb black & green spicy olives (I use mixture of black Greek, and Italian type-don't use plain black & green olives)
  • 6 pickled pepperoncini peppers
  • salt
  • 12 lb scallops
  • 12 cup balsamic vinegar (optional)


  1. Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
  2. add chorizio into pan. Saute with pork until chorizio looses some of its red color.
  3. clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
  4. pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
  5. cook for 40 minutes at 350.
  6. Serve with white rice.

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