Spanish meatballs with clams, chorizo & squid

1. Melt the butter in a heavy-based casserole, then soften the shallots for 5 minutes. Add the paprika and crushed garlic and cook for 1 minute, until the paprika smells fragrant. Splash in the sherry, then tip the lot into a bowl with the breadcrumbs. Season and leave to cool.
2. Add the pork mince and egg yolk to the bowl and beat well, then roll into 18 small meatballs. Wipe out the pan, set it over medium-high heat and add the oil. Fry the meatballs for 5 minutes, just to colour them, then lift onto a plate, leaving the oil behind. Sizzle the chorizo with the sliced garlic. Add the squid and fry to take on a little colour. Pour in the white wine and bring to the boil, scraping up anything stuck to the base. Stir in the pulped tomatoes, bring back to the boil, then return the meatballs and add the clams. Cover and cook for 5 minutes, until the clams open, discarding any that stay shut. Scatter over the chopped parsley, drizzle with extra virgin oil and serve with crusty bread.

Tips from the ZestyPlate Kitchen

• Chill the meatball mixture for a few minutes before frying and it will hold together far better.
• Brown the meatballs only to colour them, then let them finish in the sauce so they stay soft.
• Give the chorizo time to release its red, smoky oil, which seasons everything else in the pan.
• Any clams that refuse to open after cooking should go straight in the bin.