Spanish meatballs with clams, chorizo & squid

Spanish meatballs with clams, chorizo & squid

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(18 ratings)

Prep: 30 mins Cook: 25 mins Plus cooling


Serves 4
Smoky pork meatballs go perfectly with the salty seafood. Enjoy with a large hunk of bread

Nutrition and extra info


  • kcal795
  • fat57g
  • saturates17g
  • carbs18g
  • sugars6g
  • fibre2g
  • protein49g
  • salt3.47g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 small shallot, diced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 heaped tsp smoked Spanish paprika (we used the sweet, or dulce type)



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 3 garlic clove, 2 crushed and 1 sliced
  • 2 tbsp dry sherry
  • 50g fresh breadcrumbs
  • 300g pork mince



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 egg yolk
  • 50ml olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g chorizo, either mini whole ones or a large sausage, cut into bite-size pieces



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 300g cleaned squid, cut into rings



    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • 100ml white wine
  • 300g chopped and squashed tomatoes (squeeze to a pulp using your fingers)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g clams
  • handful flat-leaf parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • extra-virgin olive oil, for drizzling


  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.

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Comments (22)

cumeada's picture

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

Dinzinelli's picture

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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