In a large bowl combine garlic, pimento paste, paprika, bay leaf and one cup of white wine. Mix to make a marinade, add cubed pork. Refrigerate overnight or for at least 4 hours, stirring occasionally.

Remove pork from marinade and set marinade aside.

In large skillet add 2 tbsp of olive oil, then add cubed pork and fry until brown. After, remove pork and keep warm.

Add onion to skillet and cook until tender but not brown. Return meat to skillet adding reserved marinade and bring to a boil over medium-high heat. Cover and simmer for approximately 30 minutes or until desired tenderness.

Add clean clams to the meat, cover for 8-10 minutes until clams open. Discard any closed clams.

In separate skillet, fry the cubed potatoes in vegetable oil, until golden brown.

Place meat and clams in a serving dish surrounded by fried potatoes.

Garnish with chopped coriander, pickled vegetables and olives. Spoon some juices left in the skillet over dish.