Spanish meatballs with clams, chorizo & squid
A hearty Spanish dish built around shallots, dry sherry and breadcrumbs — roughly 105 minutes start to finish, and rated involved to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 15 steps.
You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 15 steps, it's worth setting aside proper time for.
What you'll need
Shopping list (10)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins.
- Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant.
- Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs.
- Season and cool.
- 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 medium-high 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 pulped 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 chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.
You'll use: Frying pan / skillet · Pan · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Shallots
- ½ small onion + a little garlic
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
What to serve with Spanish meatballs with clams, chorizo & squid
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Spiced tortilla Vegetarian
Tips & common questions
How long does Spanish meatballs with clams, chorizo & squid take to make?
About 105 minutes from start to finish — an estimate based on the 15 steps and 17 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Spanish meatballs with clams, chorizo & squid via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.