Preparation

Season the meat with salt, sweet pepper, crushed garlic, bay leaf, drizzle with wine and marinate.
Let rest one day preferably
the next day put a frying pan on the fire with a drizzle of olive oil, fry the meat a little until it acquires a golden hue, add the marinade liquid, let it cook a little more
When the meat is fried add the shells, cover with a lid and leave until they open.
Be careful not to overcook the seafood and it will wilt. As soon as they open, turn off the fire.
Assemble the plate adding the parsley.

Ingredients

  • pork (bacon cut into cubes)
  • 1 kg of shellfish (shells)
  • Salt
  • 1 sweet pepper
  • 2 garlic
  • 2 bay leaves
  • 1 bell pepper cut into chunks
  • 1 teaspoon of white wine
  • parsley
  • 1 cup of lemon
  • 2 tablespoons olive oil