Spanish Meatballs with Clams, Chorizo & Squid

Steps

1. 1
   Step 1:

   Melt the butter in a heavy-based casserole.

2. 2
   Step 2:

   Soften the diced shallots for 5 minutes.

   5 min
3. 3
   Step 3:

   Add the smoked paprika and minced garlic, and cook for 1 minute until the paprika is fragrant.

   1 min
4. 4
   Step 4:

   Splash in the dry sherry, then pour everything into a bowl with the breadcrumbs.

5. 5
   Step 5:

   Season and leave to cool.

6. 6
   Step 6:

   Add the pork mince and egg yolk to the bowl, then beat well.

7. 7
   Step 7:

   Shape the mixture into 18 small meatballs.

8. 8
   Step 8:

   Wipe the pan and place it over medium-high heat, then add the olive oil.

9. 9
   Step 9:

   Fry the meatballs for 5 minutes, just until coloured, then transfer them to a plate, keeping the oil in the pan.

   5 min
10. 10
    Step 10:

    Sizzle the sliced chorizo with the finely chopped garlic.

11. 11
    Step 11:

    Add the squid and fry briefly to give it a little colour.

12. 12
    Step 12:

    Pour in the white wine and bring to a boil, scraping the bottom of the pan.

13. 13
    Step 13:

    Stir in the pulped tomatoes and bring to a boil.

14. 14
    Step 14:

    Add the meatballs and clams.

15. 15
    Step 15:

    Cover and cook for 5 minutes, until the clam shells open.

    5 min
16. 16
    Step 16:

    Discard any clams that remain closed.

17. 17
    Step 17:

    Sprinkle with the chopped parsley, drizzle with extra virgin olive oil, and serve with crusty bread.