Spanish Meatballs with Clams, Chorizo and Squid

Ingredients

• 25 gbutter, for softening shallots
• 3shallots, diced
• 1 tspsmoked paprika
• 2 clovegarlic, minced; for meatball mixture
• 2 tbspdry sherry, added to meatball mix via the shallot base
• 50 gbreadcrumbs, for meatballs
• 300 gpork mince, for meatballs
• 1egg yolk, for meatballs
• 50 mlolive oil, for frying
• 300 gchorizo, sliced
• 1 clovegarlic, finely sliced; for frying with chorizo
• 300 gsquid, cleaned and cut into rings
• 100 mlwhite wine, cooked off in sauce
• 300 gtomatoes, pulped or crushed
• 400 gclams, scrubbed; discard any that stay shut after cooking
• parsley, fresh, chopped; for finishing
• extra virgin olive oil, a drizzle for finishing

Method

1. 1

   Melt the butter in a heavy casserole and soften the shallots for 5 minutes. Add the smoked paprika and minced garlic and cook for 1 minute until fragrant. Add the sherry, then tip the whole mixture into a bowl with the breadcrumbs. Season and leave to cool.

2. 2

   Add the pork mince and egg yolk to the bowl. Beat well and shape into 18 small meatballs.

3. 3

   Wipe out the pan, add the olive oil and heat to medium-high. Fry the meatballs for 5 minutes to colour, then lift out onto a plate, keeping the oil in the pan.

4. 4

   Sizzle the chorizo with the sliced garlic in the same oil. Add the squid and fry briefly to give a little colour.

5. 5

   Pour in the white wine and bring to the boil, scraping the base of the pan. Stir in the tomatoes, bring to the boil, then add the meatballs and clams.

6. 6

   Cover and cook for 5 minutes until the clam shells have opened. Discard any that remain shut. Sprinkle with parsley, drizzle with extra-virgin olive oil and serve with crusty bread.