Spanish meatballs with clams, chorizo & squid

Spanish meatballs with clams, chorizo & squid

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(19 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 shallots, 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 cloves, 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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WitchintheKitchen
24th Oct, 2015
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
10th May, 2013
5.05
This was stunning! We all loved it! Will definately do it again, a real show boater!
heather444
5th May, 2013
5.05
My fiance and I absolutely loved this recipe - though not sure if it would feed 4 people...we finished it between us!!!
machulnyyd
15th Jan, 2013
5.05
Amazing flavours, easily done. Great recipe
northumbrian74
26th Nov, 2012
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
30th Aug, 2012
3.05
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
1st May, 2012
5.05
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
25th Apr, 2012
5.05
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
29th Jun, 2011
5.05
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
19th Apr, 2011
4.05
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.

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