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

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
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Ingredients

  • 25g butter
    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

    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

    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

    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

    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

    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

    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

    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

    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.

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Comments, questions and tips

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berenicemulvanny
5th Jan, 2011
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!
cmalthere's picture
cmalthere
27th Sep, 2010
5.05
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!
mariannew
13th Jul, 2010
5.05
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.
georgie1992
11th Jul, 2010
Make sure you use cooking chorizo, otherwise flavour gets lost.
nicklaschapman
8th May, 2010
5.05
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.
klappert
1st Nov, 2009
5.05
Could not get the squid, and replaced it with prawns. Love it.
thynk2much
29th Oct, 2009
5.05
So very lush.
karentrill
23rd Sep, 2009
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.
tommo321
1st Sep, 2009
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.
lloydrm
23rd Aug, 2009
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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