The BBC Good Food logo
Spanish meatballs with clams, chorizo & squid

Spanish meatballs with clams, chorizo & squid

A star rating of 4.5 out of 5.21 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal795
fat57g
saturates17g
carbs18g
sugars6g
fibre2g
protein49g
salt3.47g
Advertisement

Ingredients

  • 25g butter
  • 3 small shallots , diced
  • 1 heaped tsp smoked Spanish paprika (we used the sweet, or dulce type)
  • 3 garlic cloves , 2 crushed and 1 sliced
  • 2 tbsp dry sherry
  • 50g fresh breadcrumbs
  • 300g pork mince
  • 1 egg yolk
  • 50ml olive oil , for frying
  • 300g chorizo , either mini whole ones or a large sausage, cut into bite-size pieces
  • 300g cleaned squid , cut into rings
  • 100ml white wine
  • 300g chopped and squashed tomatoes (squeeze to a pulp using your fingers)
  • 400g clams
  • handful flat-leaf parsley , roughly chopped
  • extra-virgin olive oil , for drizzling

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, September 2009

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.21 ratings
Advertisement
Advertisement
Advertisement

Sponsored content