spanishmedium

Spanish meatballs with clams, chorizo & squid

Name: Spanish meatballs with clams, chorizo & squid
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 25 g Butter; 3 diced Shallots; 1 teaspoon Smoked Paprika; 2 cloves minced Garlic; 1 clove finely chopped Garlic; 2 tblsp Dry sherry; 50 g Breadcrumbs; 300 g Pork; 1 Egg Yolks; 50 ml Olive Oil; 300 g Chorizo; 300 g Squid; 100 ml White Wine; 300 g Tomato; 400 g Clams; Handful Parsley; Drizzle Extra Virgin Olive Oil

A classic Spanish miscellaneous from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

1763

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Spanish Miscellaneous in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/spanish-meatballs-clams-chorizo-squid

Ingredients

25 gButter
3 dicedShallots
1 teaspoonSmoked Paprika
2 cloves mincedGarlic
1 clove finely choppedGarlic
2 tblspDry sherry
50 gBreadcrumbs
300 gPork
1Egg Yolks
50 mlOlive Oil
300 gChorizo
300 gSquid
100 mlWhite Wine
300 gTomato
400 gClams
HandfulParsley
DrizzleExtra Virgin Olive Oil

Instructions

01
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.
02
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.