Spanish meatballs with clams, chorizo & squid — pork meatballs braised with smoky chorizo, squid, clams and tomato in a sherry-spiked sauce. A spectacular surf-and-turf feast.
- 25g Butter
- 3 diced Shallots
- 1 teaspoon Smoked Paprika
- 1 clove finely chopped Garlic
- 2 tblsp Dry Sherry
- 50g Breadcrumbs
- 300g Pork
- 1 Egg Yolks
- 50 ml Olive Oil
- 300g Chorizo
- 300g Squid
- 100 ml White Wine
- 300g Tomato
- 400g Clams
- Handful Parsley
- Drizzle Extra Virgin Olive Oil
Preparation
- Melt the butter in a heavy-based casserole, then soften the shallots for 5 minutes. Add the paprika and crushed garlic and cook for 1 minute until the paprika becomes fragrant. Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool.
- Add the pork mince and egg yolk to the bowl and beat well, then shape into 18 small meatballs. Wipe the pan, put on medium-high heat, then add the oil. Fry the meatballs for 5 minutes, just to colour, then lift onto a plate, keeping the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour. 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 clams. Cover and cook for 5 minutes until the clam shells open, discarding any that stay shut. Sprinkle with the chopped parsley, drizzle with extra virgin oil, and serve with crusty bread.
