Spanish meatballs with clams, chorizo & squid

6 steps · 24 min total

1. 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.
2. 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.
3. 03

   Brown Meatballs

   Wipe out the casserole pan and return it to medium-high heat. Add 50ml olive oil, and once it's shimmering, add the meatballs. Fry them for about 5 minutes, turning occasionally, until they're nicely browned on all sides. Transfer them to a plate, leaving the oil in the pan.
4. 04

   Cook Chorizo and Squid

   Add the 300g chorizo and 1 clove finely chopped garlic to the hot oil. Sizzle them until the chorizo releases its bright orange oils and crisps up slightly. Toss in the 300g squid and fry for a few minutes, just until it starts to take on some color.
5. 05

   Simmer Tomatoes and Clams

   Pour in the 100ml white wine, bringing it to a boil while scraping up any browned bits from the bottom of the pan. Stir in the 300g pulped tomatoes, bring it back to a boil, then return the meatballs to the pan. Add the 400g clams, cover the casserole, and cook for about 5 minutes, until the clam shells have opened. Be sure to discard any clams that remain shut.
6. 06

   Garnish and Serve

   Sprinkle generously with a handful of chopped parsley and finish with a drizzle of extra virgin olive oil. Serve immediately with plenty of crusty bread for soaking up the sauce.