Spanish Meatballs with Clams, Chorizo & Squid

Ingredients

• 25 g butter
• 3 shallots
• 1 tsp smoked paprika
• 3 clove garlic
• 2 tbsp dry sherry
• 50 g breadcrumbs
• 300 g ground pork
• 1 egg yolk
• 50 ml olive oil
• 300 g chorizo
• 300 g squid
• 100 ml white wine
• 300 g canned crushed tomatoes
• 400 g clams
• ¼ cup fresh parsley
• 1 tbsp extra virgin olive oil (optional)
• 4 slice crusty bread (optional)

Steps

1. Melt butter in a heavy casserole. Soften diced shallots for 5 minutes. Add paprika and 2 cloves crushed garlic; cook for 1 minute until fragrant. Pour in dry sherry, then transfer mixture to a bowl with breadcrumbs, season, and cool.
2. Add ground pork and egg yolk to the cooled mixture. Beat well, then shape into 18 small meatballs.
3. Wipe the casserole clean, then add olive oil and heat to medium-high. Fry meatballs for 5 minutes to brown, then remove to a plate, leaving oil in the pan.
4. Add sliced garlic and chorizo to the pan; sizzle until fragrant. Add squid and fry until lightly colored. Pour in white wine, bring to a boil, scraping the bottom of the pan.
5. Stir in crushed tomatoes, bring to a boil, then add the browned meatballs and clams. Cover and cook for 5 minutes until clam shells open. Discard any unopened clams.
6. Sprinkle with chopped fresh parsley and drizzle with extra virgin olive oil. Serve immediately, ideally with crusty bread.