1 tsp paprika (5 ml)

1 tsp ground cumin (5 ml)

1 clove of garlic, chopped

1 x bay leaf

1 cup dry white wine (250 ml)

a splash of olive oil

1 x pork tenderloin, cut into 1-inch cubes (1-pound/454 g)

1/4 cup extra virgin olive oil or to taste (60 ml)

1 clove of garlic, chopped

Pinch of ground cumin

1 cup beef stock (250 ml)

1/4 cup Moroccan olives (60 ml)

Handful of little neck clams, scrubbed and rinsed

Salt and freshly ground black pepper

Dash of Worcestershire sauce

1 tbsp Dijon mustard (15 ml)

1 tbsp butter (15 ml)

Handful fresh coriander, chopped

Pickled vegetables, garnish, optional

1 large Yukon gold potato, cubed, deep-fried