Spanish meatballs with clams, chorizo & squid

Instructions

1- step 1 Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins.

2- Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant.

3- Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs.

4- Season and cool.

5- step 2 Add the pork mince and the egg yolk to the bowl, then beat well.

6- Shape into 18 small meatballs.

7- Wipe the pan, put on a medium-high heat, then add the oil.

8- Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan.

9- Sizzle the chorizo with the sliced garlic.

10- Add the squid and fry to give a little colour.

11- Now tip in the white wine and bring to the boil, scraping the bottom.

12- Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams.

13- Cover and cook for 5 mins until the clam shells open.

14- Discard any that stay shut.

15- Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.