Spanish meatballs with clams, chorizo & squid
This Spanish seafood and pork hybrid showcases the Iberian genius for layering smoke, salt, and umami. The technique of grinding pork with breadcrumbs and sherry creates tender meatballs that won't overwhelm the briny clams and squid. Smoked paprika does the heavy lifting here, tying together land and sea with its particular warmth. If you've never cooked clams and pork together, this dish proves they belong on the same plate.
Instructions
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..
Make it personal.
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