Spanish meatballs with clams, chorizo & squid

Recipe uploaded by

John Torode

3 ratings

Recipe by John Torode

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1. Video tutorial: Preparing squid

1. Melt 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.
2. 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. 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.

795 kcalories, protein 49g, carbohydrate 18g, fat 57 g, saturated fat 17g, fibre 2g, salt 3.47 g

Latest comments and suggestions

• Dinzinelli

  17 August 2009

  Dinzinelli rated and commented on this recipe

  

  This the first time I'd cooked squid or clams and I was pleasantly surprised. The flavours merged beautifuly and both my two year old and 10 month oldhad seconds!

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• Jane

  20 August 2009

  Jane commented on this recipe

  Very good southern med recipe - goes well with a good Spanish dry white.

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• Rosie

  23 August 2009

  Rosie commented on this recipe

  Delicious recipe and a real hit with the family, was unable to use clams but used cooked mussles instead and dry red wine instead of the white wine with excellent result

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• Tommo

  01 September 2009

  Tommo commented on this recipe

  This was delicious and our two children loved it. Very easy to cook. Except I couldn't find any clams and so, committed a sin and used tinned - still loved it though.

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• classicgirl

  23 September 2009

  classicgirl commented on this recipe

  Made this for a dinner party could not get the clams so used prawns instead, cooked it all in a large paella dish and let them serve themselves. It was delicious.

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• thynk2much

  29 October 2009

  thynk2much rated and commented on this recipe

  

  So very lush.

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• Pieter

  01 November 2009

  Pieter rated and commented on this recipe

  

  Could not get the squid, and replaced it with prawns. Love it.

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Ingredients

• 25g butter
• 3 small shallots , diced
• 1 heaped tsp smoked Spanish paprika (we used the sweet, or dulce type)
• 3 garlic cloves , 2 crushed and 1 sliced
• 2 tbsp dry sherry
• 50g fresh breadcrumbs
• 300g pork mince
• 1 egg yolk
• 50ml olive oil , for frying
• 300g chorizo , either mini whole ones or a large sausage, cut into bite-size pieces
• 300g cleaned squid , cut into rings
• 100ml white wine
• 300g chopped and squashed tomatoes (squeeze to a pulp using your fingers)
• 400g clams
• handful flat-leaf parsley , roughly chopped
• extra-virgin olive oil , for drizzling

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 25 mins

Ingredients

• 25g butter
• 3 small shallots , diced
• 1 heaped tsp smoked Spanish paprika (we used the sweet, or dulce type)
• 3 garlic cloves , 2 crushed and 1 sliced
• 2 tbsp dry sherry
• 50g fresh breadcrumbs
• 300g pork mince
• 1 egg yolk
• 50ml olive oil , for frying
• 300g chorizo , either mini whole ones or a large sausage, cut into bite-size pieces
• 300g cleaned squid , cut into rings
• 100ml white wine
• 300g chopped and squashed tomatoes (squeeze to a pulp using your fingers)
• 400g clams
• handful flat-leaf parsley , roughly chopped
• extra-virgin olive oil , for drizzling

795 kcalories, protein 49g, carbohydrate 18g, fat 57 g, saturated fat 17g, fibre 2g, salt 3.47 g

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