Spanish meatballs with clams, chorizo & squid

Smoky pork meatballs go perfectly with the salty seafood, squid and the spice and garlic of the chorizo. All this needs is hunks of bread and a glass of wine.

Serves 4 Prep 30 mins plus cooling Cook 25 mins

25g butter 3 small shallots, diced 1 heaped tsp smoked Spanish paprika 3 garlic cloves, 2 crushed and 1 sliced 2 tbsp dry Sherry 50g fresh breadcrumbs 300g pork mince 1 egg yolk 50ml olive oil, for frying 300g chorizo, cut into bite-sized pieces 300g cleaned squid, cut into rings 100ml white wine 300g chopped and squashed tomatoes

(squeeze to a pulp using your fingers) 400g clams handful flat-leaf parsley, roughly

chopped extra virgin olive oil, for drizzling

1 Melt the butter in a flameproof, heavybased casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until fragrant. Splash in the Sherry, then tip into a bowl with the breadcrumbs. Season and cool.

2 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 mediumhigh 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 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 parsley, drizzle with the extra virgin oil, then serve with crusty bread. PER SERVING 795 kcals, fat 57g, saturates 17g, carbs 18g, sugars 6g, fibre 2g, protein 49g, salt 3.4g