Light and Healthy Spanish Meatballs with Clams, Chorizo & Squid

In a medium bowl, combine the ground poultry with half of the minced garlic, half of the smoked paprika, and a pinch of salt and pepper. Gently mix the ingredients together and roll into 12 small, bite-sized meatballs.

Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the meatballs and sear until golden brown on all sides, about 5 to 6 minutes, then transfer them to a plate.

To the same skillet, add the finely diced chorizo and chopped onion, cooking over medium-low heat until the onion is soft and translucent, about 5 minutes. Stir in the remaining garlic and smoked paprika, cooking for 1 minute until highly fragrant.

Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and simmer until the liquid is reduced by half, about 3 minutes. Stir in the crushed tomatoes and chicken stock, then bring the mixture to a gentle boil.

Return the meatballs to the skillet, reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavors to meld. Gently tuck the scrubbed clams and squid rings into the broth around the meatballs.

Cover the skillet tightly with a lid and cook for an additional 5 to 6 minutes, or until all the clams have opened and the squid is tender. Discard any clams that remain closed, garnish with fresh chopped parsley, and serve hot in shallow bowls.