Spanish meatballs with clams, chorizo & squid

Name: Spanish meatballs with clams, chorizo & squid
Prep time: 25 min
Cook time: 34 min
Total time: 59 min
Yield: 6 servings
Ingredients: 25 g Butter; 3 diced Shallots; 1 teaspoon Smoked Paprika; 2 cloves minced Garlic; 2 tblsp Dry sherry; 50 g Breadcrumbs; 300 g Pork; 1 Egg Yolks; 50 ml Olive Oil; 300 g Chorizo; 300 g Squid; 100 ml White Wine; 300 g Tomato; 400 g Clams; 1 Handful Parsley; 1 Drizzle Extra Virgin Olive Oil

59 min · Serves 6 · By TheMealDB Import

High Protein
Spanish
Miscellaneous
Dinner
Budget

Spanish, Miscellaneous

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

25 gButter
3 dicedShallots
1 teaspoonSmoked Paprika
2 cloves mincedGarlic
2 tblspDry sherry
50 gBreadcrumbs
300 gPork
1 Egg Yolks
50 mlOlive Oil
300 gChorizo
300 gSquid
100 mlWhite Wine
300 gTomato
400 gClams
1 HandfulParsley
1 DrizzleExtra Virgin Olive Oil

Method

Prep 25 min · Cook 34 min

1Melt 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. Sizzle 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. Cover 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.