Ingredients

Instructions

1. 1

   In a large mixing bowl, combine the ground pork, breadcrumbs, egg, half of the minced garlic, parsley, salt, and pepper. Mix gently by hand until combined, then form into walnut-sized meatballs.

2. 2

   Heat the olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides, about 5-6 minutes. Remove meatballs and set aside.

3. 3

   In the same pan, add the diced chorizo and cook for 2 minutes until the fat renders. Add the chopped onion and remaining garlic, cooking until softened and translucent.

4. 4

   Stir in the smoked paprika and saffron, cooking for 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits.

5. 5

   Add the crushed tomatoes and stock. Bring the sauce to a simmer, then return the meatballs to the pan. Cover and simmer gently for 15 minutes.

6. 6

   Stir in the squid rings. Immediately nestle the clams into the sauce around the meatballs. Cover the pan again and cook for another 5-7 minutes, or until the clams have opened and the squid is tender.

7. 7

   Discard any clams that did not open. Season the sauce with salt and pepper if needed, garnish with extra parsley, and serve hot with crusty bread.