Spanish meatballs with clams, chorizo & squid

Miscellaneous · Spanish classic.

Ingredients

• 25g Butter
• 3 diced Shallots
• 1 teaspoon Smoked Paprika
• 2 cloves minced Garlic
• 1 clove finely chopped Garlic
• 2 tblsp Dry sherry
• 50g Breadcrumbs
• 300g Pork
• 1 Egg Yolks
• 50 ml Olive Oil
• 300g Chorizo
• 300g Squid
• 100 ml White Wine
• 300g Tomato
• 400g Clams
• Handful Parsley
• Drizzle Extra Virgin Olive Oil

Method

1. Continue cooking — Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins.
2. Add ingredients — Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant.
3. Continue cooking — Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs.
4. Season — Season and cool. Add the pork mince and the egg yolk to the bowl, then beat well.
5. Heat the pan — Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil.
6. Fry — Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan.
7. Fry — Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour.
8. Bring to a boil — Now tip in the white wine and bring to the boil, scraping the bottom.
9. Bring to a boil — Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams.
10. Cover and cook — Cover and cook for 5 mins until the clam shells open.
11. Serve — Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón