Menu
Spanish meatballs with clams, chorizo & squid

Spanish meatballs with clams, chorizo & squid

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 30 mins Cook: 25 mins Plus cooling

Easy

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

Nutrition and extra info

Nutrition:

  • kcal795
  • fat57g
  • saturates17g
  • carbs18g
  • sugars6g
  • fibre2g
  • protein49g
  • salt3.47g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 25g butter

    Butter

    butt-err

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

  • 3 small shallot, diced

    Shallot

    shal-lot

    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)

    Paprika

    pa-preek-ah

    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

    Pork

    paw-k

    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

    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

    Chorizo

    chore-reeth-oh

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

  • 300g cleaned squid, cut into rings

    Squid

    s-kwid

    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)

    Tomato

    toe-mart-oh

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

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

    Parsley

    par-slee

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

  • extra-virgin olive oil, for drizzling

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (22)

cumeada's picture

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

Dinzinelli's picture
5

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!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.