Spanishby TheMealDBSpanish meatballs with clams, chorizo & squidServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+25g Butter3 diced Shallots1 teaspoon Smoked Paprika2 cloves minced Garlic1 clove finely chopped Garlic2 tblsp Dry sherry50g Breadcrumbs300g Pork1 Egg Yolks50 ml Olive Oil300g Chorizo300g Squid100 ml White Wine300g Tomato400g ClamsHandful ParsleyDrizzle Extra Virgin Olive OilStepsStep-by-step0 of 4 done1Melt 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.2Add 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.3Sizzle 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.4Cover 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.Source: TheMealDB
