Spanish meatballs with clams, chorizo & squid

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Step 1 Melt butter in a heavy-based casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant.
2. 2Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool. step 2 Add the pork mince and the egg yolk to the bowl, then beat well.
3. 3ShapeShape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil.
4. 4FryFry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan. Sizzle the chorizo with the sliced garlic.
5. 5Add the squid and fry to give a little colour. Now tip in the white wine and turn up the heat until boils, scraping the bottom.
6. 6Stir through the pulped tomatoes, turn up the heat until boils, then add the meatballs and the clams. Cover and leave to cook for 5 mins until the clam shells open.
7. 7ServeDiscard any that stay shut. Scatter with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.