Spanish meatballs with clams, chorizo & squid

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Results 1-20

• 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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• Dan's

  21 January 2010

  Dan's rated this recipe

  

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• cervenovlasa

  13 February 2010

  cervenovlasa rated this recipe

  

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• Chazza

  04 May 2010

  Chazza rated this recipe

  

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• Ency

  08 May 2010

  Ency rated and commented on this recipe

  

  I made this pretty much as described, with two small exceptions - (1) I used Marsala wine instead of sherry (it's pretty similar anyway) and (2) I couldn't get any smoked paprika and ended up using normal (noble sweet) paprika instead. The meal was superb and I will be looking for an excuse to do it again. I strongly recommend getting fresh squid and clams if you can (rather than the plastic punnets of cooked squid rings you get in the supermarket). I think it was really the good fresh fish that made this so successful. Delicious.

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• Joanna

  11 July 2010

  Joanna commented on this recipe

  Make sure you use cooking chorizo, otherwise flavour gets lost.

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• Marianne

  13 July 2010

  Marianne rated and commented on this recipe

  

  This is sooooo good for a robust meal with friends, lots of gutsy red wine and plenty of bread to mop up the sauce. Mr/Ms Ensy is quite right about the fresh clams (be sure to give them a good clean) and squid. Kids like this too - all round a big hit.

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• C.Malthere

  27 September 2010

  C.Malthere rated and commented on this recipe

  

  Delicious! I will definately do it again. The combination Pork/Squid/Chorizo and a hint of paprika is heavenly. I would strongly recommand a trip to your fav' fishmonger (mine's Steve Hatt from Islington, who arranged for me to have some fresh clams on the day of my diner party) and butcher to hit all the right flavours in that dish. Even my brother, who do not like seafood usually loved the dish and asked for more! Thumbs up!

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• Yum Yum

  05 January 2011

  Yum Yum commented on this recipe

  Such a shame its difficult to get hold of fresh squid and clams in this country! This recipe looks amazing and I can't wait to try it!

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• Sam

  19 April 2011

  Sam rated and commented on this recipe

  

  I also couldn't get hold of any clams so used king prawns instead. It's very rich and I found it rather heavy BUT really enjoyed it and will try my best to get hold of fresh clams next time. I liked how busy it was - so many different flavours and textures.

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• fancypants

  29 June 2011

  fancypants rated and commented on this recipe

  

  I've made this a few times and it never disappoints, last time I used scallops instead of the clams as they are so difficult to get hold of if you don't live in a city! Is perfect for dinner with friends as it is not overly filling, always room for another glass of wine and pudding!

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• archangelrich

  25 April 2012

  archangelrich rated and commented on this recipe

  

  I made this exactly as said, except I also had to use tinned clams (which meant the dish didn't look as aesthetically pleasing, but they thickened the sauce up nicely). It was lovely. I found it rather rich, and even with my family's hearty appetites there was more than enough to feed four. My Portuguese friends make something quite similar but the paprika is used to flavour the sauce, whilst the meatballs are more heavily spiced (using piri piri, or mustard powder).

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• Anthony_Maxwell

  01 May 2012

  Anthony_Maxwell rated and commented on this recipe

  

  I followed the recipe as mentioned and it was lovely. Agreed with Archangelrich, the dish was very rich. I would also say that it takes about an hour to prepare - we served it with some Mediterranean Vegetable Risotto and some crusty bread. I think I should have used a little more tomato and the sauce boiled down quite quickly.

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• ValleyBaker46

  30 August 2012

  ValleyBaker46 rated and commented on this recipe

  

  Everyone seemed to enjoy this! Served with pasta and garlic bread and used mussels instead of clams since I couldn't find any! Only given this 3 stars since me and the boyfriend seemed to love it when we was eaten it but then after felt as if we didn't enjoy it! It is super yummy though and everyone else enjoyed it. Plus I'm quite a fuss eater! Will make again but I wouldnt't eat 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, sugar 6g, salt 3.47 g

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