Instructions
Begin by melting the butter in a heavy-based casserole over medium heat. Add the finely diced shallots and gently soften them for about 5 minutes, until they turn translucent and aromatic. Next, stir in the smoky paprika and crushed garlic, cooking for an additional minute until the paprika releases its fragrant oils. Splash in the dry sherry, allowing it to sizzle briefly before pouring this fragrant mixture into a bowl with the breadcrumbs. Season well with salt and pepper, and allow the mixture to cool; this step prevents the egg yolk from cooking prematurely. To the cooled mixture, add the pork mince and the egg yolk, then beat thoroughly to combine all the ingredients uniformly. Shape the mixture into 18 small, evenly sized meatballs, ensuring they hold together well. Wipe the casserole clean, then heat the olive oil over medium-high heat. Fry the meatballs for about 5 minutes, turning gently until they develop a golden-brown crust; this seals in their juices and adds flavor. Remove and set aside on a plate, retaining the cooking oil in the pan. Add the sliced chorizo and finely chopped garlic to the pan, frying until the chorizo begins to release its rich, smoky oils. Then add the squid, cooking just until it gains a slight color, which takes only a minute or two. Pour in the white wine, bringing the pan to a boil while scraping any browned bits from the bottom, infusing the sauce with concentrated flavor. Stir in the pulped tomatoes and bring the mixture to a boil once more. Carefully nestle the browned meatballs and fresh clams into the sauce. Cover the casserole and cook for about 5 minutes, or until the clam shells open fully. Discard any that remain closed, as these are not safe to eat. Finally, sprinkle chopped parsley over the dish and drizzle with extra virgin olive oil for a fresh, fruity finish. Serve immediately with plenty of crusty bread to mop up the luscious sauce.
