Albondigas with chorizo, squid and clams

These flavour-packed Spanish meatballs make the perfect tapas dish
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Albondigas Spanish tapas dish

Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for albondigas with chorizo, squid and clams

www.ashburtoncookeryschool.co.uk

Serves    2 as a starter or tapas dish

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  • 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
  1. 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.
  2. Mix the shallot mixture with the breadcrumbs and allow to cool for a moment.
  3. Combine the pork mince and egg yolk with the breadcrumb mixture and season with salt and pepper. Mold into 9 small meatballs.
  4. Gently fry the meatballs in olive oil until golden brown. Set to one side.
  5. 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.
  6. 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).
  7. 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

  1. 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.
  2. Mix the shallot mixture with the breadcrumbs and allow to cool for a moment.
  3. Combine the pork mince and egg yolk with the breadcrumb mixture and season with salt and pepper. Mold into 9 small meatballs.
  4. Gently fry the meatballs in olive oil until golden brown. Set to one side.
  5. 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.
  6. 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).
  7. Season with salt and pepper and garnish with chopped parsley.
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