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.