Spanish Meatballs With Clams Chorizo Squid Recipes

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SPANISH CHORIZO BALLS



Spanish Chorizo Balls image

A tasty Spanish twist on the classic Swedish meatballs, these half-pork, half-chorizo meatballs are rich and tasty at room temp, or you can serve them hot in a fondue pot. Either way, you're going to want to serve them alongside plenty of crusty bread to sop up all of the delicious citrus-spiked tomato gravy.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 36

Number Of Ingredients 11

3/4 pound fresh chorizo, removed from casings
3/4 pound ground pork
Kosher salt and freshly ground pepper
1 small onion, peeled and quartered
1 clove garlic, smashed and peeled
2 roasted red peppers or piquillo peppers
1 can (15 ounces) tomato sauce
2/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil
Chopped parsley, for serving
Toothpicks, for serving

Steps:

  • Gently stir together chorizo and pork in a bowl to thoroughly combine. Scoop level tablespoons of pork mixture; gently form into balls with dampened hands (do not overwork, or meatballs may be tough); season meatballs with salt and pepper and set aside.
  • Pulse onion and garlic in a food processor until minced. Add red peppers; pulse until minced. Add tomato sauce and orange juice; purée until smooth.
  • Heat oil in a large straight-sided skillet over medium-high. When it shimmers, add meatballs in a single layer. Cook, turning a few times, until golden brown in places but not cooked through, about 5 minutes. Remove from skillet (do not wipe clean). Add tomato mixture to skillet; lightly season with salt and pepper.
  • Bring to a boil, then reduce heat to medium-low and simmer until reduced slightly, about 5 minutes. Return meatballs and any accumulated juices to skillet. Continue simmering until meatballs are cooked through and tomato mixture has reduced to a thick gravy, about 10 minutes. Sprinkle with parsley and serve with toothpicks on the side. (Meatballs can be made ahead; let cool completely then refrigerate in an airtight container up to 3 days. Reheat in a small covered pot or saucepan over medium-low heat, stirring a few times, until gravy is simmering and meatballs are just warmed through, about 10 minutes.)

SPANISH MEATBALLS WITH CLAMS, CHORIZO & SQUID



Spanish meatballs with clams, chorizo & squid image

Smoky pork meatballs go perfectly with the salty seafood. Enjoy with a large hunk of bread

Provided by John Torode

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 16

25g butter
3 small shallots , diced
1 heaped tsp smoked Spanish paprika (we used the sweet, or dulce type)
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 , either mini whole ones or a large sausage, cut into bite-size 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

Steps:

  • 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.

Nutrition Facts : Calories 795 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 3.47 milligram of sodium

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