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Meatballs with Cuttlefish and Peas

Meat and cuttlefish make such a lovely pair. Around here, we've always mixed land and sea on the same plate — it's pure Mediterranean tradition, the kind of cooking that's been passed down through generations in coastal towns like mine. The secret to this dish is the picada we'll add at the end. That's what really brings everything together. Ingredients for 4 people for the meatballs. 750g uncleaned cuttlefish, save 3 ink sacs from the cuttlefish. 2 onions, chopped. 1/2 leek, sliced. 1 carrot, diced. 3 garlic cloves, finely chopped. 1/2 liter fish stock here . 1/2 liter chicken broth. 50ml dry white wine. olive oil and salt. 400g peas, lightly boiled.  For the meatballs 600g ground meat, veal and pork mixed. 1 whole egg. 150g bread crumb (soft inside part of bread). milk to soak the bread. salt and pepper. flour for coating. For the picada 2 small slices of bread, toasted. 20 toasted almonds. 2 tablespoons tomato sofregit. P...

Black Rice with Squid and Roasted Onion Soup


ingredients

for 6 people
  • 500g bomba rice.
  • 8 medium squid.
  • squid ink.
  • 1.5 liters fish stock.
  • 100ml dry white wine.
  • salt.
  • extra virgin olive oil.
  • garlic and parsley oil.

for the garlic and parsley oil:

  • 120g extra virgin olive oil.
  • salt.
  • 2 peeled garlic cloves.
  • a good handful of chopped parsley.

for the roasted onion soup:

  • 1 large roasted onion (or 2 small ones).
  • 1 potato (100g).
  • 100g white of leek.
  • 1/2 liter water.

preparation

- To make the oil: Chop the garlic and parsley very, very finely. Mix them with the oil and a pinch of salt, and set aside.
- To make the onion soup: Roast the onion and clean it.
- In a pan, sauté the leek until it starts to turn translucent. Add the peeled and sliced potato along with the roasted onion, cut into chunks.
- Cook for about 10 minutes over low heat, then add the water.
- Cover and simmer for 30 minutes. Check for salt, then blend and strain through a medium-fine sieve. Set aside.
- Prepare the squid: Rinse them and cut each one, setting aside one large piece from each squid. Cut the rest into small pieces.
- In a pot, brown both the large pieces and the small pieces together. Pour in the wine and let the alcohol evaporate.
Remove the large pieces and set them aside.
- To the remaining pieces, add the garlic and parsley oil (but keep two spoonfuls for later). Toss everything together for a minute or two.
- Now add the squid ink.
- Stir in the rice and sauté it for two minutes.
- Pour in the fish stock and cook for 18 to 20 minutes.
- While the rice is cooking, make diamond-shaped cuts on the large squid pieces and cook them on a griddle.
- To plate, place the rice inside a mold.
- Remove the mold, place the grilled squid on top of the rice, and pour the soup alongside. Finish with a drizzle or a few drops of the green oil.

Enjoy!



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