Spanish Meatballs with Shellfish, Chorizo and Squid

Succulent pork meatballs with smoked paprika in an aromatic sauce with chorizo, squid and tender shellfish — a classic Spanish dish that captivates with its depth of flavor and maritime fragrance.

Ingredients

• 25 g Butter
• 3 pcs Shallot
• 1 tsp Smoked paprika
• 3 clove Garlic
• 2 tbsp Dry sherry
• 50 g Breadcrumbs
• 300 g Ground pork
• 1 pcs Egg yolk
• 50 ml Olive oil
• 300 g Chorizo
• 300 g Squid
• 100 ml White wine
• 300 g Tomatoes
• 400 g Clams
• 1 bunch Parsley
• 2 tbsp Extra virgin olive oil

Instructions

1. In a heavy pot, melt the butter, add the sliced shallot and braise for 5 minutes until softened. Add the paprika and crushed garlic, cook for 1 minute until the paprika becomes fragrant. Pour in the sherry and transfer the entire mixture to a bowl, add the breadcrumbs. Season with salt and pepper, let cool.
2. To the cooled mixture, add the ground pork and egg yolk, mix well. Form 18 small meatballs.
3. Wipe out the pot, place on medium-high heat, add olive oil. Brown the meatballs for 5 minutes until golden, then transfer to a plate, leaving the oil in the pot.
4. In the same oil, brown the sliced chorizo and remaining garlic, add the sliced squid and brown until lightly browned.
5. Pour in the white wine, bring to a boil, scraping the bottom of the pot. Add the strained tomatoes, bring to a boil again, then add the meatballs and clams. Cover and cook for 5 minutes until the shells open. Discard any unopened shells.
6. Sprinkle the dish with chopped parsley, drizzle with good olive oil and serve with crusty bread.