SpanishMain course
Spanish meatballs with clams, chorizo & squid
This is a one-pan dish of pork meatballs, spicy chorizo, and tender squid, all simmered with briny clams in a tomato sauce. The meatballs start with a base of softened shallots and smoked paprika, which gets lightly browned before joining the sauce. Finish it with fresh parsley and a drizzle of good olive oil, then serve hot with plenty of crusty bread to soak up every last bit of the sauce.
24 minServes 4
Method
6 steps · 24 min total
- 01
Cook Shallots and Paprika
Melt the 25g butter in a heavy-based casserole over medium heat. Add the diced shallots and cook, stirring occasionally, until they're soft and translucent, about 5 minutes. Stir in the 1 teaspoon smoked paprika and 2 cloves crushed garlic, cooking for just 1 minute until the paprika smells toasty. Splash in the 2 tablespoons dry sherry, then pour this mixture into a bowl with the 50g breadcrumbs, season with salt and pepper, and set aside to cool. - 02
Shape Meatballs
Once the shallot and breadcrumb mixture has cooled, add the 300g pork mince and 1 egg yolk. Beat everything well to combine, then shape the mixture into 18 small meatballs.
