Mediterranean 25 min

Spanish meatballs with clams, chorizo & squid

Name: Spanish meatballs with clams, chorizo & squid
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 25g Butter; 3 diced Shallots; 1 teaspoon Smoked Paprika; 2 cloves minced Garlic; 1 clove finely chopped Garlic; 2 tblsp Dry sherry; 50g Breadcrumbs; 300g Pork; 1 Egg Yolks; 50 ml Olive Oil; 300g Chorizo; 300g Squid; 100 ml White Wine; 300g Tomato; 400g Clams; Handful Parsley; Drizzle Extra Virgin Olive Oil

miscellaneous

Ingredientsfor 2

1200

Cal

80g

Protein

70g

Carbs

80g

Fat

125g Butter
23 diced Shallots
31 teaspoon Smoked Paprika
42 cloves minced Garlic
51 clove finely chopped Garlic
62 tblsp Dry sherry
750g Breadcrumbs
8300g Pork
91 Egg Yolks
1050 ml Olive Oil
11300g Chorizo
12300g Squid
13100 ml White Wine
14300g Tomato
15400g Clams
16Handful Parsley
17Drizzle Extra Virgin Olive Oil

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Instructions

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.