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)

WitchintheKitchen's picture

God awful!

Not sure how anybody could even imgaine saying this tastes of anthing!

Lots of the best ingredients, wasted on a rubbish recipe!

franniban's picture

This was stunning! We all loved it! Will definately do it again, a real show boater!

heather444's picture

My fiance and I absolutely loved this recipe - though not sure if it would feed 4 people...we finished it between us!!!

machulnyyd's picture

Amazing flavours, easily done. Great recipe

northumbrian74's picture

This recipe is a triumph. My only challenge was getting all the clams to open without over cooking everything else, so I scooped a few out and blitzed them in another pan and then whipped them back in. Rarely have I cooked such an apparently complex dish that was actually very simple.

valleybaker46's picture

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.

wellmax81's picture

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.

archangelrich's picture

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).

fancypants76's picture

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!

psamiad1's picture

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.

berenicemulvanny's picture

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

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's picture

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's picture

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

nicklaschapman's picture

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.


klappert's picture

Could not get the squid, and replaced it with prawns. Love it.

thynk2much's picture

So very lush.

karentrill's picture

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's picture

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's picture

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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