Meatballs and Clams

Yuruuulll my hubby is back; FINNALY…there was plenty of talking to the walls around here. Long conversations with Basil plants, nooo…. Rosemary I didn’t forget you, I know I bugged the hell out of your ears too. If Talking to plants make them flourish I will have the biggest bushes in town. But it’s over now, so to welcome him back I cooked a delicious Spanish meal. We love Spanish flavors, the smoky flavors of  “Pimenton” (smoked Spanish paprika) and some heat from chili powder. It’s a party in your mouth. We had this dish with chunks of peasant bread but it would be wonderful with spaghetti too.

Meatballs and Clams

• 11/2 tablespoons of butter
• 3 small shallots, diced
• 1 heaped tsp smoked Spanish paprika
• Dash of cayenne pepper
• 3 garlic, 2 crushed and 1 sliced
• 2 tbsp dry sherry
• 3 tablespoons fresh breadcrumbs
• Half pound pork mince
• 1 egg yolk
• Olive oil, for frying
• Half pound cleaned squid, cut into rings
• 1cup white wine
• 1 can chopped and squashed tomatoes
• Half pound clams
• Handful flat-leaf parsley, roughly chopped
• Olive oil for drizzle

Melt the butter in a heavy-based casserole soften the shallots for 5 Minutes. 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 mix well. Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, and add the oil. Fry the meatballs for 5 minutes, just to color, then lift onto a plate, but keep the oil in the pan, fry the sliced garlic. Add the squid and fry to give a little color. Now tip in the white wine and bring to the boil, scraping the bottom. Stir in the pulped tomatoes, bring to the boil, and add the meatballs and the clams. Cover and cook for 5 minutes until the clamshells open. Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, and then serve with crusty bread.