Start this recipe by mixing all the meatball ingredients together and form into small balls. Heat a large pan with a little oil and fry the meatballs all over to brown for 8 minutes. Remove from the pan and add in the chorizo and garlic and fry for 2 minutes. Add in the sliced squid fry for 3 minutes then Splash in the white wine. Add the meat balls back into the pan, along with the mussels, vongole, chopped tomatoes and fish stock. Stir well, place on the lid and cook for 5 minutes till the vongole have all opened. To serve, splash in a good glug of extra virgin olive oil and toss in the chopped parsley. Serve in deep bowls with the toasted sliced ciabatta.

Serves 2-3

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