Spanish meatballs with clams, chorizo & squid
Alright folks, let me tell you about my Spanish meatballs with clams, chorizo & squid recipe. Trust me, it's a flavor explosion you won't want to miss! So, melt some butter in a casserole, and get those shallots nice and soft. Add the smoked paprika and garlic - oh, don't forget the garlic (you can never have too much garlic, right?) - and let it all sizzle. A little splash of dry sherry adds that extra oomph! Pro tip: make sure to pour yourself a glass while you're at it, cooking is always more fun with a drink in hand. Now, here's where I share a little mishap: one time, I accidentally used double the amount of breadcrumbs. The result? Super dense meatballs! But hey, you live, you learn, right? Once you're done mixing everything up and shaping those meatballs, sear them in olive oil until golden brown. And voilà, you've got yourself a Spanish fiesta in a bowl. Enjoy, my friends!
Ingredients
- Butter25g
- Shallots3 diced
- Smoked Paprika1 teaspoon
- Garlic2 cloves minced
- Garlic1 clove finely chopped
- Dry sherry2 tblsp
- Breadcrumbs50g
- Pork300g
- Egg Yolks1
- Olive Oil50 ml
- Chorizo300g
- Squid300g
- White Wine100 ml
- Tomato300g
- Clams400g
- ParsleyHandful
- Extra Virgin Olive OilDrizzle
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
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