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Nutrition: per serving

  • kcal795
  • fat57g
  • saturates17g
  • carbs18g
  • sugars6g
  • fibre2g
  • protein49g
  • salt3.47g
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Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, September 2009

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Comments, questions and tips (23)

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Overall rating

A star rating of 4.5 out of 5.21 ratings

iknownotwhere

Incredible dish - huge success! Will definitely make again. Flavours were layered and complimentary, rich without being overwhelming.

WitchintheKitchen

God awful!

Not sure how anybody could even imgaine saying this tastes of anthing!

Lots of the best ingredients, wasted on a rubbish recipe!

franniban

A star rating of 5 out of 5.

This was stunning! We all loved it! Will definately do it again, a real show boater!

heather444

My fiance and I absolutely loved this recipe - though not sure if it would feed 4 people...we finished it between us!!!

machulnyyd

A star rating of 5 out of 5.

Amazing flavours, easily done. Great recipe

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