Spanish Meatballs with Clams, Chorizo, and Squid
A Spanish-inspired dish featuring pork meatballs enriched with chorizo and squid, simmered with clams in a tomato and white wine sauce, served with crusty bread.
Pasos
- 1
Step 1: Melt butter in a heavy-based casserole, soften the shallots for 5 minutes, add paprika and crushed garlic and cook for 1 minute until fragrant. Splash in the sherry, then mix with breadcrumbs; season and cool.
- 2
Step 2: Mix the pork mince and egg yolk; shape into 18 small meatballs. Wipe the pan and add oil over medium-high heat; fry meatballs 5 minutes just to color, then transfer to a plate, keeping the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry briefly. Add the white wine and bring to a boil, scraping the bottom. Stir in pulped tomatoes, bring to boil, then add the meatballs and clams. Cover and cook 5 minutes until the clam shells open. Discard any that stay shut. Sprinkle with chopped parsley, drizzle with extra virgin olive oil, and serve with crusty bread.
