Serves 4
55 min
Spanish Meatballs with Clams, Chorizo & Squid
Recipe GLPRcd7057e8029d83
A vibrant Spanish seafood and meat dish featuring tender pork meatballs paired with succulent clams, chorizo, and squid in a rich tomato and sherry-based sauce infused with smoked paprika. This one-pot marvel celebrates bold Spanish flavors and is perfect served with crusty bread for soaking up the delicious sauce.
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Ingredients
25g butter
3 small shallots, diced
1 heaped teaspoon smoked Spanish paprika (sweet/dulce variety)
3 garlic cloves, 2 crushed and 1 sliced
2 tablespoons dry sherry
50g fresh breadcrumbs
300g ground pork
1 egg yolk
50ml olive oil, for frying
300g chorizo, cut into bite-size pieces
300g cleaned squid, cut into rings
100ml white wine
300g canned crushed tomatoes, pressed into a pulp
400g clams, cleaned
1 handful fresh flat-leaf parsley, roughly chopped
Extra-virgin olive oil, for drizzling
Directions
In a heavy-based casserole, melt the butter over medium heat. Add the diced shallots and cook gently for about 5 minutes, stirring occasionally, until they become soft and translucent. Stir in the smoked paprika and the 2 crushed garlic cloves, cooking for 1 minute until the paprika becomes fragrant and releases its aroma.
Remove the casserole from the heat and splash in the dry sherry, stirring to deglaze. Pour this entire mixture into a large bowl and combine with the fresh breadcrumbs. Season generously with salt and pepper, then set aside to cool for several minutes.
Once cooled, add the ground pork and egg yolk to the breadcrumb mixture. Mix well by hand until everything is thoroughly combined and sticky. Shape the mixture into 18 small meatballs, working gently to avoid compressing them too much.
Wipe out the casserole with a damp cloth and place it over medium-high heat. Add the olive oil and let it heat through. Carefully place the meatballs in the hot oil and fry for about 5 minutes, turning gently to color them lightly on all sides. Transfer the meatballs to a clean plate.
Keep the oil in the casserole and add the chorizo pieces and sliced garlic. Sizzle for 1-2 minutes until the chorizo releases its oils and the garlic becomes fragrant. Add the squid rings and cook for 2-3 minutes, stirring occasionally, until they turn opaque and develop a light golden color.
Pour in the white wine and bring the mixture to a boil, scraping the bottom of the casserole to release any browned bits. Allow the wine to reduce slightly for 1-2 minutes.
Stir in the pressed tomato pulp and return the mixture to a boil. Carefully return the meatballs to the casserole, then add the cleaned clams. Cover the casserole with a lid and cook for approximately 5 minutes until the clam shells open. Discard any clams that remain closed.
Remove the casserole from the heat and taste the sauce, adjusting seasoning as needed. Sprinkle the dish generously with the chopped flat-leaf parsley and drizzle with extra-virgin olive oil. Serve immediately in shallow bowls with crusty bread on the side for dipping.
