Instruction

• step 1 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
• step 2 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