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Spanish meatballs with clams, chorizo & squid

Ingredients

  1. Step 1 25g butter
  2. Step 2 3 small shallots , diced
  3. Step 3 1 heaped tsp smoked Spanish paprika (we used the sweet, or dulce type)
  4. Step 4 3 garlic cloves , 2 crushed and 1 sliced
  5. Step 5 2 tbsp dry sherry
  6. Step 6 50g fresh breadcrumbs
  7. Step 7 300g pork mince
  8. Step 8 1 egg yolk
  9. Step 9 50ml olive oil , for frying
  10. Step 10 300g chorizo , either mini whole ones or a large sausage, cut into bite-size pieces
  11. Step 11 300g cleaned squid , cut into rings
  12. Step 12 100ml white wine
  13. Step 13 300g chopped and squashed tomatoes (squeeze to a pulp using your fingers)
  14. Step 14 400g clams
  15. Step 15 handful flat-leaf parsley , roughly chopped
  16. Step 16 extra-virgin olive oil , for drizzling
Spanish meatballs with clams, chorizo & squid
Calories: 795 Carbohydrate: 18 g Protein: 49 g Fat: 57 g
Cook time: 55 minutes Prep time: 30 minutes Total time: 85 minutes Servings: 4

TAGS

Dinner Main course Spanish Choriso Chorizo Clam Clam Dinner party Fish John Torode Meat ball Meatball Paprika Seafood Seafood stew Sherry Spanish food Spicy meatball squid summer Tomato Tomato

Directions

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