recipes
Pork meatballs with chorizo sausage, clams and squid
Serves: 2-3
Ingredients
For the meatballs
- 400g pork mince
- 1 small shallot, finely chopped
- 2 cloves garlic, chopped
- 1 heaped tsp smoked paprika
- 1 egg yolk
- Freshly ground salt
- 2 tbsp breadcrumbs
- 1 tbsp chopped parsley
- Olive oil for frying
You will also need
- 250g diced chorizo sausage
- 3 cloves garlic, chopped
- 1 squid, cleaned and sliced
- 1 x 600g packet `frutti di mare` defrosted (Esca)
- 2 fresh tomatoes, cleaned and diced
- 100ml white wine
- 1 tbsp chopped parsley
- Extra virgin olive oil
- Fresh toasted sliced ciabatta
Method
Start this recipe by mixing all the meatball ingredients together and form into small balls. Heat a large pan with a little oil and fry the meatballs all over to brown for 8 minutes. Remove from the pan and add in the chorizo and garlic and fry for 2 minutes. Add in the sliced squid fry for 3 minutes then plash in the white wine. Add the meat balls back into the pan, along with the `frutti di mare`and chopped tomatoes, stir well, place on the lid and cook for 5 minutes till the vongole have all opened. To serve, splash in a good glug of extra virgin olive oil and toss in the chopped parsley. Serve in deep bowls with the toasted sliced ciabatta.
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