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

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs and fry until browned on all sides, about 5-6 minutes. Remove the meatballs and set aside on a plate.

In the same pan, reduce heat to medium. Add the diced chorizo and cook until the fat renders, about 2-3 minutes.

Add the chopped onion to the pan with the chorizo and sauté until softened and translucent, about 5 minutes.

Stir in the remaining minced garlic, smoked paprika, and squid rings. Sauté for 1 minute until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

Add the crushed tomatoes, chicken broth, and saffron (if using). Stir well to combine and bring the sauce to a gentle simmer.

Return the browned meatballs to the pan. Cover and simmer on low heat for 15 minutes to cook the meatballs through and tenderize the squid.

Nestle the scrubbed clams into the sauce. Cover the pan tightly and cook for another 5-7 minutes, or until the clam shells have opened completely.

Discard any clams that did not open. Garnish with extra parsley if desired and serve hot with crusty bread.