Spanish meatballs with clams, chorizo & squid

Ingredients

• 25g Butter
• 3 diced Shallots
• 1 teaspoon Smoked Paprika
• 2 cloves minced Garlic
• 2 tblsp Dry sherry
• 50g Breadcrumbs
• 300g Pork
• 1 Egg Yolks
• 50 ml Olive Oil
• 300g Chorizo
• 300g Squid
• 100 ml White Wine
• 300g Tomato
• 400g Clams
• Handful Parsley
• Drizzle Extra Virgin Olive Oil

Instructions

1. Melt the butter in a heavy-based casserole over medium heat. Add the finely diced shallots and cook for about 5 minutes until softened. Stir in the smoked paprika and crushed garlic and cook for 1 minute until fragrant. Pour in the dry sherry, mix, then transfer everything to a bowl with the breadcrumbs. Season and allow to cool completely.
2. Once cool, add the pork mince and egg yolk and mix thoroughly. Shape the mixture into about 18 small meatballs.
3. Wipe out the pan, place it over medium-high heat and add the olive oil. Fry the meatballs in batches for about 5 minutes until lightly coloured, then remove to a plate, leaving the oil in the pan.
4. Add the chorizo and sliced garlic to the pan and cook until aromatic. Add the squid and fry briefly to give it a little colour. Pour in the white wine and bring to the boil, scraping the base of the pan. Stir in the tomatoes and bring back to the boil.
5. Return the meatballs to the pan, add the clams, cover and cook for about 5 minutes until the clams have opened and the meatballs are cooked through. Discard any clams that remain closed.
6. Scatter with chopped parsley, drizzle with extra virgin olive oil and serve immediately with crusty bread.

instructions_source: editorial-classic