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Spanish Meatballs with Clams, Chorizo & Squid 1

Spanish Meatballs with Clams, Chorizo & Squid

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Spanish

Description

Spanish Meatballs with Clams, Chorizo & Squid is a dish made out of a mixture of meatballs, chorizo, clams and squid cooked in white wine and tomatoes.


Ingredients

Scale

Spanish Meatballs with Clams, Chorizo & Squid

  • meatballs (ingredients below)
  • 300g chorizo, sliced
  • 300g squid, pineapple cut
  • 400g clams
  • 1/2 cup white wine
  • 1/2 cup pork stock
  • 23 medium sized tomatoes, chopped
  • 1/2 tsp cayenne pepper (optional)
  • 3 cloves garlic, minced
  • handful parsley, roughly chopped
  • olive oil, for shallow frying
  • lemon

Meatballs

  • 400g minced pork, 15% fat
  • 1 cup breadcrumbs
  • 2 tbsp butter
  • 1 tsp smoked paprika
  • 3 small shallots, finely chopped
  • 4 clove garlic. minced
  • 2 tbsp dry sherry
  • 1 egg

Instructions

  1. In a pan melt butter then sauté shallots until soft.
  2. Add paprika and garlic then sauté further for a minute.
  3. Add the sherry then immediately after the breadcrumbs, stir to combine then turn heat off.
  4. Pour everything in a bowl then add the minced pork, mix it well with your hands then add the egg. Form into meatballs then set them aside.
  5. Using the same pan, wipe it with a paper towel then add a bit of oil and heat for pan frying.
  6. Fry meatballs for around 5 minutes just to lightly brown them on all sides. Once all meatballs are browned remove from pan then set them aside.
  7. Using the leftover oils, in the pan sauté garlic together with the chorizo. Cook for a minute in medium heat.
  8. Add the cayenne pepper then immediately pour in the white wine, pork stock and add the tomatoes, bring to a boil then add the meatballs and clams. Cover and let it simmer for 5 minutes in high heat.
  9. Lower the heat to medium then add the squid and continue to cook for 3 minutes.
  10. Sprinkle with the chopped parsley then season with salt and freshly ground black pepper.