Spanish meatballs with clams, chorizo & squid

Name: Spanish meatballs with clams, chorizo & squid
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 25 grams butter; 3 smalls shallots, diced; 1 teaspoon smoked Spanish paprika (we used the sweet, or dulce type); 3 garlic cloves, 2 crushed and 1 sliced; 2 Tbsps dry sherry; 50 grams fresh breadcrumbs; 300 grams pork mince; 1 egg yolk; 50 milliliters olive oil, for frying; 300 grams chorizo, either mini whole ones or a large sausage, cut into bite-size pieces; 300 grams cleaned squid, cut into rings; 100 milliliters white wine; 300 grams chopped and squashed tomatoes (tablespoon to a pulp using your fingers); 400 grams clams; 1 handful flat-leaf parsley, roughly chopped; 1 serving extra-virgin olive oil, for drizzling

You can never have too many European recipes, so give Spanish meatballs with clams, chorizo & squid a try. One serving contains 717 calories, 42g of protein, and 49g of fat. This recipe serves 4. This recipe from BBC Good Food requires sherry, shallots, a sausage, and olive oil. It works best as a main course, and is done in approximately 55 minutes.

Instructions

Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins.

Ingredients you will need

Shallot

Butter

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.

Ingredients you will need

Breadcrumbs

Paprika

Garlic

Sherry

Equipment you will use

Bowl

Add 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. Sizzle the chorizo with the sliced garlic.

Ingredients you will need

Ground Pork

Meatballs

Egg Yolk

Chorizo

Garlic

Cooking Oil

Equipment you will use

Bowl

Frying Pan

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. Cover and cook for 5 mins until the clam shells open. Discard any that stay shut.

Ingredients you will need

White Wine