Name: Easy 30-Minute Spanish Meatballs with Clams, Chorizo & Squid Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 12 oz pre-cooked beef and pork meatballs; 4 oz cured Spanish chorizo, diced; 12 fresh littleneck clams, scrubbed; 6 oz clean squid tubes, cut into rings; 1 tbsp olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1/2 cup tomato passata; 1/2 cup dry white wine; 1/2 cup low-sodium chicken broth; 1/4 cup fresh parsley, chopped

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the diced chorizo and cook for 2 to 3 minutes until it starts to release its fragrant, red oil and becomes slightly crispy.

Add the chopped onion to the pan with the chorizo and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until highly fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine bubble and reduce by half, which should take about 2 minutes.

Add the tomato passata, chicken broth, and pre-cooked meatballs to the skillet. Bring the mixture to a simmer, then lower the heat to medium-low, cover, and cook for 5 minutes until the meatballs are heated through.

Gently stir in the scrubbed clams and squid rings. Cover the skillet tightly and cook for 5 to 6 minutes, or until the clams have fully opened up. Discard any clams that remain closed.

Remove the skillet from the heat, season with salt and pepper to taste, and garnish generously with the fresh chopped parsley. Serve immediately in wide bowls with warm, crusty bread to scoop up the rich sauce.