recipes
Spicy polpetti with calamari, mussels and wine broth
2016-10-06
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
- 200g diced chorizo sausage
- 3 cloves garlic, chopped
- 1 squid, cleaned and sliced
- 250g mussels
- 250g vongole
- 2 fresh tomatoes, cleaned and diced
- 100ml white wine
- 200g fish stock
- 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 Splash in the white wine. Add the meat balls back into the pan, along with the mussels, vongole, chopped tomatoes and fish stock. 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.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.