In a large bowl, combine the ground meat, breadcrumbs, egg, half of the fresh parsley, 1 teaspoon of salt, and a pinch of black pepper. Mix gently until combined, then roll into 1-inch meatballs and set aside.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the meatballs and brown them on all sides, about 5 to 7 minutes. Transfer the browned meatballs to a plate.

In the same pot, add the sliced chorizo and cook for 2 minutes until it releases its red, smoky oils. Add the diced onion and minced garlic, sautéing until the onion is softened and translucent, about 5 minutes.

Stir in the smoked paprika and crushed tomatoes, cooking for 2 minutes to deepen the flavors. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer until the liquid is reduced by half.

Pour in the chicken broth and return the meatballs to the pot. Bring the mixture to a gentle simmer, cover, and cook over low heat for 20 minutes until the sauce has thickened and the meatballs are tender.

Stir the squid rings into the sauce and nestle the scrubbed clams evenly throughout the pot. Cover and cook for another 5 to 7 minutes, or until the clams have opened completely (discard any clams that remain closed).

Remove the pot from the heat and garnish with the remaining chopped parsley. Serve immediately in warm, shallow bowls with thick slices of crusty bread to soak up the flavorful broth.