Serves 2 as a starter or tapas dish
Supported by
- You will need
- Method
For the albondigas
- Olive oil
- Shallots 2 small, diced
- Smoked paprika ½ tsp
- Garlic 2 cloves, crushed
- Sherry vinegar 1 tbsp
- Fresh breadcrumbs 25g
- Pork mince 150g
- Egg yolk 1
For the sauce
- Cooking chorizo 2 small, sliced
- Garlic 1 clove, sliced
- Squid 150g, cut into rings
- White wine 50ml
- Chopped tomatoes 150g
- Fresh clams 150g
- Flat-leaf parsley 2 tbsp, chopped
- For the albondigas: sweat the shallots in olive oil until soft. Add the paprika and continue to sweat them for a few seconds, then add the garlic and sherry vinegar and cook over a low heat for 1 minute. Remove from the heat.
- Mix the shallot mixture with the breadcrumbs and allow to cool for a moment.
- Combine the pork mince and egg yolk with the breadcrumb mixture and season with salt and pepper. Mold into 9 small meatballs.
- Gently fry the meatballs in olive oil until golden brown. Set to one side.
- For the sauce: in the same pan, sweat the chorizo with the garlic for 1 minute. Add the squid and cook on a high heat for about 30 seconds. Add the white wine and deglaze using a wooden spoon, reducing the volume by half.
- Add the tomatoes and bring to a simmer. Stir in the fresh clams and cover until they are open fully (discard any that don’t open).
- Season with salt and pepper and garnish with chopped parsley.
You will need
For the albondigas
- Olive oil
- Shallots 2 small, diced
- Smoked paprika ½ tsp
- Garlic 2 cloves, crushed
- Sherry vinegar 1 tbsp
- Fresh breadcrumbs 25g
- Pork mince 150g
- Egg yolk 1
For the sauce
- Cooking chorizo 2 small, sliced
- Garlic 1 clove, sliced
- Squid 150g, cut into rings
- White wine 50ml
- Chopped tomatoes 150g
- Fresh clams 150g
- Flat-leaf parsley 2 tbsp, chopped
Method
- For the albondigas: sweat the shallots in olive oil until soft. Add the paprika and continue to sweat them for a few seconds, then add the garlic and sherry vinegar and cook over a low heat for 1 minute. Remove from the heat.
- Mix the shallot mixture with the breadcrumbs and allow to cool for a moment.
- Combine the pork mince and egg yolk with the breadcrumb mixture and season with salt and pepper. Mold into 9 small meatballs.
- Gently fry the meatballs in olive oil until golden brown. Set to one side.
- For the sauce: in the same pan, sweat the chorizo with the garlic for 1 minute. Add the squid and cook on a high heat for about 30 seconds. Add the white wine and deglaze using a wooden spoon, reducing the volume by half.
- Add the tomatoes and bring to a simmer. Stir in the fresh clams and cover until they are open fully (discard any that don’t open).
- Season with salt and pepper and garnish with chopped parsley.