Spanish meatballs with clams, chorizo & squid

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

Steps

1. step 1
2. 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.
3. step 2
4. 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, scrapin