Albondigas
A classic Spanish tapas, albondigas are rich with smoked paprika and delicious washed down with a glass of Rioja in the sunshine. Dishes like this are made for wood ovens, with everything happening in just one pan, and these meatballs are quick, easy and moreish. This recipe will make around 16 small meatballs. They should be bite-size.
Ingredients
Rapeseed oil, for cooking
2 slices of white bread
6 tbsp milk
200g pork mince
200g beef mince
1 tsp smoked paprika
1 clove garlic, crushed
1 egg, beaten
Small handful parsley, finely chopped
175ml light Spanish red wine
200g chopped tomatoes
1 fresh red chilli, finely sliced
Salt and pepper
Oven Temperature – medium hot
Method
1. Tear up the white bread into 1cm chunks and add to a mixing bowl.
2. Add the milk and mix it all around.
3. Add the pork mince, beef mince, half of the smoked paprika, garlic, beaten egg, half the chopped parsley and a pinch of salt and pepper to the bowl with the bread and milk.
4. Mix everything together and form into 16 small meatballs.
5. Preheat a skillet in the oven, slosh in a glug of oil and carefully add the meatballs.
6. Allow to brown, moving around a little as they start to sear.
7. When the meatballs are cooked (this should take around 8-10 minutes), remove them from the skillet and set aside.
8. Add the red wine to the pan along with the chopped tomatoes, the remaining
½ tsp of smoked paprika and the chilli.
9. Allow to simmer until reduced by about half, stirring to deglaze the pan. Add the meatballs back to the pan and allow to heat through.
10. Garnish with the rest of the chopped parsley and serve straight from the pan.
Albondigas by Jon Finch from his cook book Wood Fired Feast