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.
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.